Braised Lamb Shank

Preparation and cooking time: Prep: 10 mins Cook: 2 hours and 30 mins Serves: 4

Ingredients

  • 2 tbsp olive oil

  • 4 lamb shanks

  • 1 onion, roughly chopped

  • 2 carrots, roughly chopped

  • few sprigs fresh rosemary

  • 3 fresh bay leaves

  • 4 garlic cloves, left whole

  • 2 tbsp plain flour

  • 1 tbsp tomato purée

  • 350ml white wine

  • 500ml lamb or chicken stock

Method

  • 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.

Todenham