Slow Braised Lamb Shank

A great fall slash winter recipe. hearty, robust and best off all my style - rustic.

Ingredients

serves 4

 

4 large lamb shanks - cleaned

4 nice sized golf ball diced sized carrots

4 clery stalks diced up

2 large white onions diced up rusticly

400 ml of red table wine

1 lt of beef stock

2 bay leafs

bouquet garni - thyme, rosemary, parsley, savory all tied in a bunch in cheesecloth

2 garlic cloves

1 medium sized can of tomato paste

 

Preparation

• start off by cleaning the shanks - ie the silver skin and fat.
• sear them off in a large pot.
• meanwhile. coat the mire poix - celery, onions, and carrots in the tomato paste and bake them in the oven until cooked - 20 mins.
• reduce the beef stock a bit, until it thickens a little.
• pour in the red wine to the pot with shanks searing to deglaze.
• add the cooked vegetables into the beef stock.
• transfer that liquid into the shanks pot with the wine. add the herbs - bouquet garni and cover -bake in the oven for around 2.5 hours.
• after cooked - take out shanks and strain liquid through a china cap reserving the carrots if you like. I like them, nicely mushy and baked.mmmm. then take the sauce and thicken it further in a frying pan if you like.
• meat should just fall off the bone to the touch. eat with some nice garlic mash and vegetables of your choice and a nice robust red wine, while chatting up your favourite girly at the moment.