INGREDIENTS
Lamb Shanks
2 Tbsp (40ml) Olive Oil
1 Brown (Yellow) Onion, Roughly Chopped
2 Carrots, Roughly Chopped
1 Celery Rib, Roughly Chopped
3 Kestrel Potatoes, Roughly Chopped or (as many potatoes as required)
4 Garlic Cloves, Peeled & Crushed
2 Tbsp Concentrated Tomato Paste
500ml Cheap Red Wine
1 Litre Chicken Stock
2 Tbsp Whole Cumin Seeds
1 1/2 Tbsp Whole Fennel Seeds
2 Bay Leaves (Fresh or Dried)
2 Sprigs of Rosemary (Fresh or Dried)
1 1/2 Tbsp Dried Oregano
7g (0.25oz) Fresh Thyme, Roughly Chopped
Seasoning To Taste
PREPARATION
1 Cut onion in half then cut into 1 cm widths,
2 Cut Carrot into 1 cm lengths.
3 Cut Celery into 1 cm lengths.
4 Measure 1 cup red wine.
5 Make or measure 1 cup of chicken stock.
METHOD
1 Brown off lamb shanks on stove top on high heat.
2 Place vegetables over lamb shanks then lift shanks so vegetables are on the bottom of the pot.
3 Tip in red wine to de-glaze pot and reduce by half.
4 Tip in chicken stock and bring to boil.
5 Place pot in oven and cook shanks at 150℃ for 3 – 4 hours.
6 Take out shanks and strain the sauce.
7 Return liquid to pot and reduce to thicken or add cornflour to thicken sauce.
OR You can also take the shanks out of the sauce and emulsify the vegetables into the sauce to thicken it.
8 Serve with mash potato.
NOTE:
1 If you want you can dredge the shanks in flour before browning them.
2 Only have to strain the sauce if you do not want the vegetables in it.
3 Add extra potatoes instead of using mash potato.
