- 2 tbsp olive oil
- 8 lamb shanks
- 1 onion, roughly chopped
- 5 tbsp cake flour
- 4 garlic cloves, bashed (leave skins on)
- 4 fresh rosemary sprigs
- 3 tbsp tomato purée
- 450ml red wine
- 1,4 chicken stock (not too strong)
hands-on Time 25
minutes cooking Time
about 2½ hours serves 8
1. Heat the oil over a medium-high heat in a large ovenproof pot that will hold all the shanks, or a large sturdy roasting tin. Brown the lamb shanks well all over. (Do this in batches.) Set aside.
2. Add onion to the empty pot/tin, lower heat and gently fry for 10 minutes. (Add a splash of water if the onions are sticking.) Stir in the flour, garlic, rosemary and tomato purée, and cook, stirring, for 30 seconds. Gradually stir in the wine, followed by the stock.
3. Preheat oven to 180°C. Return the shanks to the pot/tin, arranging them so they are as covered as possible with the liquid. Bring to the boil, then cover with a lid or tightly with foil and transfer to the oven. Cook for 1½ to 1¾ hours or until lamb is tender (and is pulling off the bone).
4. When cooked, transfer lamb shanks to a large serving dish and cover well with a few layers of foil to keep warm. Put the pot/tin back over a high hob heat. Bubble for 20 minutes or until liquid is fairly thickened and glossy. Strain.
5. Pour some of the gravy over the lamb shanks and serve with extra gravy on the side.
EACH SERVING About 2 400kJ, 40g protein, 37g fat (17g saturated), 10g carbohydrate (3g sugars), 0,9g fibre.
Cook the lamb up to a day ahead and reduce/strain the sauce. Store shanks and sauce separately covered in the fridge. To serve, reheat the lamb shanks in the sauce (adding more stock or water if the sauce is too thick).