Slow cooked lamb shanks
Womans~Day
3 stars - based on 2 reviews
Ingredients
- 4-6 frenched lamb shanks
- 2 tablespoons plain flour
- 2 tablespoon olive oil
- 2 carrots, chopped
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 400g can diced tomatoes
- ½ cup red wine
- ½ cup beef stock
- sprig rosemary
- mashed potato, to serve
Preparation method
- Preheat oven to moderately slow, 160°C.
- Dust shanks lightly with flour. Heat oil in a flameproof casserole dish. Cook shanks 3-4 minutes, turning, until browned. Set aside.
- Saute carrot, onion, garlic and spices in same pan 4-5 minutes. Return shanks to pan with tomatoes, wine, stock and rosemary.
- Bake, covered 1½ hours. Place on stove top. Simmer, uncovered 25-30 minutes, until meat is tender and sauce has thickened. Season and serve with mashed potato.
TOP TIP- Use a second quantity to make pies. Shred meat from bones and return to sauce. Freeze in an airtight container for up to 3 months. Make pies by spooning defrosted lamb among 4 pie dishes. Cut 1 sheet puff pastry into quarters and cover each dish. Brush with beaten egg. Bake on high, 200°C, 20-25 minutes, until golden.
