Lamb has become so expensive that we now reserve
it for only special meals and the recipe needs to be good. We love Lamb shanks
and sometime we find these more reasonably priced than other premium cuts of
meat. Long slow cooking while we are working is something Lynne appreciates and
this recipe was very good. We hope you like it. Do use a robust red wine. The quality
of the wine will reflect in the dish
2 T oil or coconut oil - 4 whole lamb
shanks - salt & freshly ground pepper - 3 carrots, sliced - 1 large onion,
sliced - 2 T seasoned flour - 3 garlic cloves, roughly chopped - 2 bay leaves -
3 or 4 small sprigs of rosemary - 600 ml red wine - 2 cups good lamb or beef
stock - 1 tablespoon soft brown sugar -
Season the lamb shanks with salt and pepper. In a
large oven proof casserole, brown the lamb shanks on all sides in the oil;
remove from the pan and put aside and keep warm
In the same casserole, put in the carrots, onions,
garlic, bay leaves and rosemary. Stir and cook slowly until nicely coloured.
Add the seasoned flour and stir into the vegetables so it absorbs the fats and
juices. Then pour in the red wine, beef stock, and brown sugar and bring to a
low boil, stirring all the time to deglaze the pan. Put the lamb shanks back
into the casserole and top up with water; they should be submerged.
Cover the casserole with its lid and put into
the oven and cook for 2½ to 3 hours until very tender. Check every hour to see
that they are not drying out. Top up with more water and wine if they are
looking too dry. Taste and adjust seasoning. Remove the lamb and vegetables to
a serving dish. Reduce the sauce if it is a bit thin. It is great if served
with mashed potatoes and peas. If you have leftovers, it makes a very good
shepherd's pie topped with the left over mash
© John & Lynne Ford, Adamastor & Bacchus 2017
