Put the wine and sugar in a pan, bringing to the boil and then reducing by half, meanwhile season the Lamb Shanks and coat them in the flour. Brown the Shanks in a heavy, ovenproof casserole pan with a little oil and set aside.
Place the diced vegetables and garlic in the pan to brown adding 1 tsp of flour towards the end. Replace the Lamb, adding the tomato puree, herbs and spices, cover with the reduced wine and hot stock ensuring the liquid fills ⅔ of the pot. Bring to the boil on the hob then place in a preheated oven at 150ºC/300ºF/Gas 2, for a minimum of 2 hours.
When the meat is tender remove it from the oven and strain the cooking juices into a pan. On the hob, reduce this liquid to the desired consistency and adjust the seasoning.
This dish can be made the day before or in a batch if it is to be frozen, to warm up place in the oven for approximately 30 minutes.
Serve with mashed potatoes and broad beans
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The best casserole dish I have ever cooked. Could not improve it. Scrumptious. By nettle - 14th Mar 2015
- Excellent dish
I cooked this dish for the full three hours and it was falling off the bone. The flavours were intense I will definitely be cooking this again. By De - 18th Mar 2013
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