Slow Cooked Lamb Shanks

The most flavor-filled, fall of the bone lamb shanks you will eat

📝 Ingredients

• 4 lamb shanks
• 3 tbsp olive oil
• 1 onion (finely chopped)
• 6 large cloves garlic (minced)
• 6 sprigs fresh thyme
• 3 sprigs rosemary
• 1 cup celery
• 4 carrots
• 2 tbsp tomato paste
• 1x 410gram canned chopped tomatoes
• 2 cups lamb stock
• 1 cup water
• 1 tbsp worcestershire sauce
• salt
• pepper
• 1/2 tsp sugar (add more if required)
• 1 tbsp butter
• 1 tbsp cornflour

👨‍🍳 Instructions

1. 1Pat Lamb Shanks dry. Sprinkle some pepper on the lamb shanks.
2. 2Heat 2 tablespoon olive oil in a large pan, on high heat and brown the lamb shanks on all sides. Remove lamb and set aside
3. 3Wipe down the pan and add the remaining one tablespoon oil. Add the onion, bay leaf, thyme and rosemary and cook, on low heat until the onion is translucent
4. 4Add the garlic and fry for a minute
5. 5Add the celery and carrots and cook for about 5 minutes. Add the tomato paste, worcestershire sauce, lamb stock/broth and the water. Add some sugar if too acidic. Turn up the heat and bring to a boil. Add the lamb shanks back to the pot
6. 6Cover the pot with some foil and cook in the oven at 180 degrees Celsius, for 2 hours. Remove the foil and cook for a further 1 hour and 30 minutes or until the lamb is tender and falling off the bone. Reduce the cooking time or cook for longer if required
7. 7Once cooked, remove from oven. Place the cooked lamb shanks on a plate and cover with foil. Strain the contents of the pot into a bowl
8. 8Using the same pot heat melt 1 tablespoon butter. Add the cornflour and cook for a minute
9. 9Add the strained sauce and simmer on low heat until it thickens. If too thick you can add more stock. You can add more salt and pepper if required
10. 10Place the lamb shanks into the gravy. Serve hot on a bed of mashed potatoes, cauliflower mash or polenta