INGREDIENTS
Servings: 4
Lamb shanks, French trimmed
4
Crushed tomatoes
1 can
Beef stock
4 cups
Shallots
8
Garlic
2 cloves, crushed
Red wine (not cheap!)
2 cups
Medium carrots,
3, peeled, diced
Onions, diced
2
Kalamata olives
to taste
Tomato paste
2 tbsps
Celery
3 stalks, diced
Leek, small chopped
1
Bay leaves
3
Peppercorns
8
Kosher salt
1 tsp
Extra virgin olive oil
2 tbsps
Lamb Shanks Roast
Prep:
20 m
Cook:
2 h
0 m
Ready in:
2 h
20
m
DIRECTIONS
- Pre-heat oven to 250° F/130° C/ Gas Mark ½.
- Heat olive oil in a large skillet over medium-high heat. Fry the shanks in turn until all sides are evenly browned.
- Place the lamb shanks and all the other ingredients into a casserole dish and put it in the oven. Cook until the meat is tender. Serve with mashed potatoes with steamed kale mixed in.
- You can cook this dish in a slow cooker, too. After you brown the lamb shanks, place everything in the slow cooker pot, mix well, set on ‘slow’ and cook until the meat is falling off the bone.
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