Ingredients
- 2tbsp olive oil
- 8 Lamb shanks
- 1 onion
- 2 carrots
- few sprigs rosemary
- 3 fresh bay leaves
- 4 garlic cloves left whole
- 2 tbsp plain flour
- 1 tbsp tomato puree
- 350ml white wine
- 500ml lamb or chicken stock
Great value and as each shank serves one person, planning is a piece of cake. Remember to cook well, until the lamb is tender and falling off the bone.
Step by Step Instructions
Step 1
Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.
Step 2
Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.
Step 3
Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.
Step 4
Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.