Braised Lamb Shanks

Ingredients

Directions

Heat half of the olive oil in a heavy flame-proof casserole.

Add the onion and sauté for 3 to 4 minutes until soft.

Add the garlic and cook for a further 2 minutes.

Add the tomato puree, carrots, tomatoes, wine, stock, herbs, allspice and seasoning.

Bring to the boil.

Heat the remaining olive oil in a heavy-based frying pan and brown the lamb shanks on all sides.

Add the lamb to the casserole, cover and cook in a preheated oven for 1 1/2 to 2 hours, stirring from time to time, until the meat comes away from the bone easily.

Lower the oven temperature.

Lift the lamb shanks out of the casserole and place in an oven-proof dish; keep warm in the oven.

Strain the sauce into a saucepan and boil steadily until reduced by about half.

Add the arrowroot to thicken the sauce slightly if necessary and heat, stirring, until thickened.

Place the lamb on a warmed serving plate and pour on the sauce.

Garnish with thyme and serve.

Reviews

This recipe is ideal as most people have all the ingredients in their store cupboards. It is nutritious, very tasty and a wonderful winter warmer. When buying a leg of lamb, get the butcher to chop off the shank for you and freeze it until you have one or two and then make up the dish. Remember to add the onion and garlic, which is not mentioned in the ingredients. over 7 years ago

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.