Winter lamb shanks
This delicious recipe came with a Denby casserole dish - try it with different winter vegetables to make it your own.
|3 cloves||Garlic, or 3 tsp minced|
|½ cup||Celery, chopped|
|1||Parsnip, chopped (or try courgette)|
|1 splash||Olive oil, for browning|
|4||Lamb shanks, small to medium size|
|¾ cup||Port, or red wine|
|1 Tbsp||Tomato paste|
|1 cup||Beef stock, good quality|
|1 Tbsp||Fresh rosemary|
|1 Tbsp||Brown sugar|
|2 Tbsp||Butter, warmed til soft|
|2 Tbsp||Flour, (any flour is fine)|
|1||Salt & freshly ground pepper, to taste|
- Add a splash of olive oil to a large pan and fry off the first six ingredients until lightly coloured. Remove ingredients from pan and place in casserole.
- Lightly dust the shanks in flour, add a little more oil to the pan and and brown the shanks. Add shanks to casserole.
- Add port (or red wine), tomato paste, stocks, herbs and sugar to pan. Heat to a simmer, stirring to remove any residue from bottom of pan.
- Blend butter and flour together, add to simmering liquid in pan. Cook for a few minutes, stirring.
- Pour liquid over shanks in casserole, cover with tight fitting lid. Bake 3 hours at 150C, checking occasionally. Serve with crusty bread and a big glass of red!