Lamb Shanks with Port and Thyme
| 25g Plain Flour (seasoned) |
| 3 tbsp Olive Oil |
| 1 medium Onion (peeled and chopped) |
| 2 Garlic cloves (peeled and chopped)1 Leek (cleaned and chopped) |
| 1 Fennel Bulb (trimmed and chopped) |
| 2 Sticks Celery (chopped) |
| 100ml/3½fl oz (plus 1 tbsp) Port |
| 200ml/7fl oz Hot Lamb Stock |
| 2-3 Sprigs Thyme |
Place the Lamb Shanks in a large freezer bag with the seasoned flour and shake well to coat. Heat 2 tbsp oil in a large casserole pot, when hot add the shanks and brown all over. Remove and add 1 tbsp oil, gently fry the vegetables adding more oil if necessary.
Return the Lamb to the casserole pot and add the port and stock. Bring to the boil and add the thyme, cover tightly then place in a preheated oven at 150ºC/300ºF/Gas2 for 2¾-3 hours.
Using a deep ladle, remove as much of the liquid and the vegetables as possible and place them in a food processor. Blend until smooth then return to the pan with the Lamb and add 1 tbsp port. Check the seasoning and adjust if required, reheat thoroughly and serve.
Serve with mashed potatoes and green vegetables.
