Heavenly Lamb Shanks
This is a perfect dish to prepare in the early afternoon, let it do its thing and serve a delicious and hearty meal with very little effort.
- 4 frozen lamb shanks
- 5 tbsp olive oil
- 5 tbsp flour
- 1 leek
- 2 stalks celery
- 300 g frozen, sliced carrots
- 300 g frozen, diced onions
- 12 cloves garlic
- 1 bay leaf
- 1 sprig thyme
- 1 sprig rosemary
- 1 tsp whole black peppercorns
- 350 ml red wine
- 600 ml chicken stock
- 1 pinch sea salt
- Pre-heat oven to 150 degrees C (gas mark 2).
- Heat the olive oil in a heavy, metal roasting pan on the cooker over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
- Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes.
- Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer.
- Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
- Cover the roasting pan tightly with heavy foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving.