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Recipe: Red Wine Lamb Shanks

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Ingredients
  

  • 4-6 tablespoons olive oil
  • 4 lamb shanks
  • 5 tablespoons flour
  • 1 leek halved and cut into pieces
  • 2 stalks celery chopped
  • 2 carrots chopped
  • 2 medium onions chopped
  • 12 garlic cloves unpeeled
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 1 tsp whole black peppercorns
  • 350 ml red wine
  • 600 ml chicken stock

Instructions
 

  • Pre-heat oven to 150 degrees C (gas mark 2).
  • Heat the olive oil in a roasting tray on the cooker over medium-high heat.
  • Toss shanks with flour to coat well.
  • Sear the shanks in hot oil until browned.
  • Remove from tray and set aside.
  • Add the leek, celery, carrot, onion, and garlic to the roasting pan.
  • Cook until softened.
  • Add the bay leaf, peppercorns, thyme and rosemary sprigs.
  • Add the red wine and chicken stock
  • Turn heat up and bring to a simmer.
  • Taste and season accordingly.
  • Add the lamb shanks on top of the vegetables.
  • Cover the roasting pan tightly with foil.
  • Place into the preheated oven.
  • Bake until the meat is tender.
  • Remove the bay leaf and herbs.