Serves 2 / Difficulty – Easy / Prep 30 minutes and cooks in 2 hours.
This is one of my go-to lamb recipes, it’s easy, tasty and the meat just falls away from the bone. Delicious for an evening meal.
Ingredients
3 tablespoons olive oil
2 lamb shanks
1 onion, roughly chopped
2 carrot, roughly chopped
A few sprigs fresh rosemary
2 fresh bay leaves
1 garlic clove, crushed with palm of hand & left whole
2 tablespoons plain flour
200g of chopped tinned tomatoes
Small glass of white wine
250 ml lamb or chicken stock
Method
- Add the oil to a dutch over, add the lamb shanks and on a medium heat brown all over.
- Remove the lamb, add the onion and carrot and cook for 10 mins until they start to brown. Stir in the herbs and garlic and cook for a few mins more.
- Add the wine and cook for 5 minutes. Add the flour, stir then and the stock and tomatoes. Return the lamb shanks to the pot. Bring to a simmer, cover with a lid and cook gently for around 2 hrs until the lamb is tender.
- Remove the lamb from the sauce and set aside. If the sauce is still thin then cook for a little longer to thicken.
Serve with broccoli and some mash or roasted potatoes.
