Ingredients
2 tbs plain flour
6 lamb shanks
2 tbs olive oil
1 brown onion, cut in half and finely sliced
2 cloves garlic smashed and chopped
1/3 cup white wine
2 cups chicken stock
2 x 440 cans tomatoes, crushed
3 sprigs fresh rosemary2 bay leaves
2 potatoes, quartered
1 turnip, peel and cut into wedges1 carrot, chopped up chunky
1 cup baby beans, (frozen) or peas or both
1/3 cup fresh parsley
• Coat shanks with flour
• Heat half the oil in large flameproof casserole
• Brown shanks all over, doing a few at a time and setting aside once browned
• Add onions to the pan with garlic, cook for a few minutes until onions are soft• Add the wine, cook for a minute scraping pan with wooden spoon to loosen any stuck bits
• Stir in the stock, tomatoes, rosemary and bay leaves
• Return lamb to dish, cover and reduce heat to low, cook for 1½ hours in oven pre-heated to 180C, turning the lamb half way through
• Skim fat from surface, add the potatoes, turnip and carrots, cook for a further 45 minutes
• Transfer the lamb and veg to a plate, place on stove top on medium heat and cook for 20 minutes or until the sauce has reduced to your liking
• Add the beans to the sauce, return the shanks and veg, turning shanks occasionally for 5 minutes just to reheated through
• Stir in parsley, season with salt and pepper and serve with some crusty bread
This recipe is based on a recipe from the June 2010 issue of Good Taste, it varies from that recipe in ingredients used and cooking methods.
I have cooked this with only 4 shanks, but kept sauce ingredients the same, it works just as well
