Ingredients
- 4 – 6 Lamb Shanks (trimmed of excess fat)
- 5 Large carrots (Peeled)
- 1 Large onion
- 2 cloves garlic
- 400ml Lamb stock
- 15ml Worcestershire sauce
- ½ Cup red wine
- I Tin whole tomatoes
- 15ml Tomato paste
- 1 Tablespoon Thyme
- Olive Oil
- Salt & pepper
- Flour for coating the shanks
Method
1.Trimming all the excess fat and connective tissue from the Shanks, allowing the meat to brown evenly and remain tender. Once you have cut the fat off the shanks, season with a mix of flour, salt and pepper and coat the shanks, dusting off any excess flour before cooking. Heat a tablespoon of olive oil in a large ovenproof casserole on the stove and brown the shanks in batches. Remove from the pan and set aside.
2.Chop your onion and garlic and sauté over medium heat until soft and lightly browned. Peel and slice your carrots and add to the pan, continuing to cook over medium heat, stirring often.
3.Then add the dried Thyme, lamb stock, Worcestershire sauce and red wine to the pot. Puree your tinned tomatoes, add them and the tomato paste, stir to combine. I also add a teaspoon or two of brown sugar to cut through the acidity of the tomatoes. Place the lamb shanks back in the pot, cover and cook in a preheated oven at 150°c. The cooking time may vary, depending on your oven, but I recommend 2 ½ to 3 hours, checking every ½hour.
4.Serve on a bed of soft, fluffy mashed potatoes.
Source: https://www.inspiredlivingsa.co.za/2011/10/delicious-oven-roasted-lamb-shank/the-celebration-of-all-things-delicious
