Despite our enthusiasm to support the local restaurants during the long COVID lockdown in Melbourne over winter, I was desperately in need for something different from the menu. As the only person in my household that eats lamb (yes how unAustralian), I decided to treat myself with some lamb shank.
Along came Andrew with this recipe which is simply divine!
Ingredients
Seasoned flour (seasoned with salt and pepper or other spices)
Olive oil
1 x Carrot (per 2 shanks)
1 stick of celery (per 2 shanks)
1 x Onion large
1-2 cloves of garlic
1 tin of diced tomatoes or passata
1 table spoon of tomato paste
1/2 cup Red wine
1 cup Beef stock approx.
Herbs, (bay leaf, rosemary, thyme and parsley) bundled together and tied up
Salt and pepper
Chilli if desired
Method
- Cover lamb shanks in flour then brown in olive oil once browned set aside;
- In the left over oil sauté onion, carrot and celery season (chilli if using) with salt and pepper (salt helps to stop onion from burning) about 10 minutes then add garlic sauté for another 2 minutes;
- Add tomato paste cook for 1 - 2 minutes;
- Add red wine and scrape down burnt bits in pan;
- Add back Shanks then add diced tomatoes and enough stock to almost cover shanks, add herb bundle;
- Bring to boil the turn down or place in a slow oven approximately 160 C;
- Cook until meat is falling off the bone 1 - 2 hours;
- Season with salt and pepper and maybe sugar if it is to sour;
- Serve with risotto or mashed potatoes;
- Garnish with Parsley, garlic and lemon rind equal quantities (all chopped very fine together)