Cook2 hrs 15 mins
Now there are just 2 of us, I'm going to cook shanks occasionally. They are way too expensive for a crowd. I found this on an Australian ABC site.
- 1 tablespoon olive oil
- 6 garlic cloves, peeled
- 1 large onion, chopped
- 1 large carrot, peeled and roughly chopped
- 1 (440 g) canpeeled tomatoes, chopped, juice reserved
- 4 lamb shanks
- 250 ml red wine, good drinking quality
- 4 bay leaves
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 liter beef stock (approximately) or 1 liter water (approximately)
- Pre-heat oven to 160c.
- Heat the oil in a big, heavy-based, oven-proof pan.
- Brown the shanks well on all sides, remove, fry the garlic, onions and carrot until they are softened.
- Add the tinned tomatoes and their juice to the pan, sit the shanks on top, then add the remaining ingredients.
- Use enough stock to just barely cover the shanks.
- Put the un-covered pan in the oven.
- Braise for about 2 hours, checking it every 30 minutes or so.
- Turn the shanks each time you check, and replace the liquid (some will evaporate during cooking) to bring it to half-way up the shanks.
- The shanks are done when the meat is beginning to fall of the bone.
- Remove them and place on a warmed serving dish Strain the liquid, pressing with a spoon to get all the juices out.
- Skim and discard as much fat as you can, then reduce the remaining liquid to a nice gravy consistency.
- Pour over the shanks and serve.