So this is the recipe I talked about making last weekend. It came out just as I expected it, delicious succulent meaty and juicy. The meat could not have fallen off the bone more delicately and it was exactly what the doctor ordered in my house. Although this isn’t going to be on my weekly menu as I’ve got a very strict restriction on meats, it will definitely be a wonderful treat throughout the winter months. This recipe serves 2 as I cooked it for two, but if doubled it would be just as good for 4 people, enjoy! Note: I can’t stress enough, to cook this dish you need an oven-proof casserole, or else you’ll be melting your cookware!
2 Lamb Shanks
3 fat carrots
6 small-medium potatoes (3 per person)
1 yellow onion
1 red onion
6 garlic cloves (whole, the more the merrier)
2 c lamb stock (one lamb stock cube)
2 glasses of red wine
4 sprigs fresh thyme
2 sprigs fresh rosemary
¼ c flour
Salt and pepper
2 tbsp. light oil
Take a dinner plate out and put the flour on the plate.
Lay the lamb shanks on the flour and hit them with salt and pepper, then roll them in the flour. Setting aside leaving them to rest and get the chill off.
Peel and chop the carrots into large chunks.
Clean the potatoes.
Chop the onions in to large chunks as well.
Peel the garlic but do not chop.
Dice the tomatoes but set aside.
Heat the casserole dish with the oil.
When hot lay the shanks down and brown on all sides for about 10 minutes.
Add the carrots, potatoes, garlic, rosemary, thyme sprigs, garlic, and give a few turns in the pan.
Add the stock, wine, and tomatoes last.
Bring to a boil and put into an 180C oven for about 1 ½ - 2 hrs. It’s worth the wait.