Ingredients
- 4 x PGI Welsh Lamb shanks
- Salt and pepper
- 2 tbsp oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 3 carrots, cut into rounds
- 2 celery sticks, chopped
- 3 tbsp flour
- 500ml lamb or beef stock
- 350ml red wine
- 2 tbsp tomato purée
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 200g button mushrooms
To serve:
- Mashed potato and kale
165
Cooking Time
10
Prep Time
4
Serves
Recipe courtesy of My Fussy Eater
- Preheat the oven to 180˚C / 160˚C fan / Gas 4.
- Pat the lamb shanks dry with kitchen paper and season generously with salt and pepper.
- Heat the oil in a large casserole dish and add the lamb shanks. Cook for about 10 minutes, turning until lightly browned on all sides.
- Remove the lamb shanks from the dish and place them to the side on a plate.
- Add the onion, garlic, carrot and celery to the oil in the casserole dish and cook for 3 minutes.
- Add the flour, mix quickly and cook for another minute.
- Add the stock, wine, tomato purée and herbs and mix well.
- Bring the mixture to the boil and then turn off the heat.
- Return the lamb shanks to the casserole dish and place in the oven. Cook for 2 hours 30 minutes. Half way through the cooking time, turn the lamb shanks over and add the button mushrooms whole.
- Serve with mashed potato and cooked fresh kale.
