lamb shanks
So wonderful and hearty. Meat can be changed and you can add more herbs or more chili if you like but this is my basic recipe.
prep time
cook time
method
Stove Top
yield
Ingredients
- 4 - lamb shanks
- 3 stalks celery, chopped
- 3 - carrots, diced
- 1 - red onion, chopped
- 5 - cloves of garlic, whole
- 3 - bay leaves
- 1/2 - capsicum, diced
- 2 tablespoons parsely, chopped
- hand full - cherry tomatoes, whole
- 1/2 cup mushrooms, sliced
- 1/2 teaspoon chilli
- - salt and pepper
- 1 cup red wine
- 2 cups chichen stock
- 1 heaped tablespoon tomato paste
- - water
How To Make lamb shanks
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Step 1In a heavy baking dish place baking paper on the bottom then layer the shanks on top and add all the ingredients but the tomato paste and water.
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Step 2Cover with baking paper and foil, snugly and place in a preheated 250 C oven for 20 mins then lower the temp to 160 C for 2 hours. Take off the covering and up the temp to 200 C and cook till shanks are falling off the bones.
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Step 3Take the shanks out of the veggie sauce. Heat up a large frypan and toast the tomato paste, add the veggie sauce and let it bubble away whilst you take all the meat off the bone. If it gets too dry add some water as you want it to have a nice sauce to it. Season to taste again then add the meat back in and bring to bubbling point again.
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Step 4Serve with Mashed potato, pasta or rice
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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