Quick to prepare and simple to cook, our slow-cooked, sumptuous lamb shanks are fall-off-the-bone tender and full of flavour.
Serves 2-3 people
1 kg lamb shanks
2 tbs olive oil
1 large onion roughly sliced
2 cloves garlic sliced
1 small stick celery sliced
4 sun-dried tomatoes cut into quarters
1 large carrot sliced
1/2 cup red wine
1/2 cup white wine
1 tbs of fresh thyme and 1 sprig of rosemary (or use 1 tsp dried thyme and 1 tsp dried rosemary)
1 bay leaf
1 cube beef stock
1/2 tsp sugar
Salt and lots of black pepper to taste.
Preheat oven to 200°C
Heat 2 tbs of olive oil on medium-high heat in a pot and brown the lamb shanks. Remove and place in a tight fitting casserole dish.
Fry the onions in the same pot until translucent.
Add the garlic, carrots and celery. Fry briefly for about 1 minute. Don't burn the garlic.
Add the wine and allow the alcohol to evaporate (boil for 2 mins).
Add the sun-dried tomatoes, herbs, bay leaves, stock, sugar, olives and a bit of water.
Add the salt and black pepper to taste.
Cook for 5 mins.
Pour over lamb shanks in the casserole dish, place the lid on and transfer to the oven. Drop the oven temp to 150°C.
The cooking time should be 3 - 3,5hrs. Check the meat tenderness every now and then, as well as the water level. When checking, turn the meat pieces over to allow the other side to caramelise.
The meat should be easy to pull off the bone, but not have fallen off the bone.
Serve with mashed potato and vegetables of your choice..
To really lift the meal, try sprinkling some "gremolata" on top when serving - a mixture of chopped fresh parsley, fresh garlic and grated lemon rind.