Serve these tender lamb shanks with crushed potatoes and green beans for a perfect roast dinner...
Slow Cooked Lamb Shanks with Garlic and Herbs
Preparation time: 10 minutes
Cooking time: 3 hours
4 lamb shanks
1 tbsp plain flour
1 tbsp olive oil
1 onion, cut into chunks
300ml dry white wine
400g can cherry tomatoes
300ml lamb stock
2 tbsp Very Lazy Garlic
1 tsp dried mint
Fresh thyme sprigs
1 tsp corn flour
Sea salt and freshly ground black pepper
For the potatoes:
450g baby potatoes, scraped
1 tbsp freshly chopped parsley
Preheat the oven to 170 C/325 F/ gas 3. Trim the lamb shanks of any excess fat and toss in the flour. Heat the oil in a large flameproof casserole and sear the lamb shanks, browning on all sides. Remove the shanks from the casserole.
Fry the onions in the casserole and cook for five minutes. Pour in the wine and allow it to reduce for a few minutes. Add the cherry tomatoes, stock, garlic, mint and half the thyme. Season well and bring to simmering point. Return the lamb to the casserole.
Transfer the casserole to the oven. Cover and cook for 2 hours 30 minutes. Remove the casserole from the oven and stir in the remaining thyme. Mix the corn flour with enough water to form a paste.
Stir into the casserole and return to the oven uncovered for a further 30 minutes. Meanwhile, boil the potatoes for 20 minutes or until soft. Drain and crush with a fork, folding in the parsley and butter.
Serve the lamb with the juices and the crushed potatoes.
Will you be giving this a try?
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