Lamb Shank

red wine sauce 

 Ingredients

  • 2 tbsp olive oil
  • 1 or more lamb shanks
  • one large onion
  • two cloves garlic
  • three carrots peeled and sliced
  • 3 sticks of celery
  • any other root veg that you have to hand
  • 500ml stock
  • 500ml red wine
  • 3 bayleaves
  • sprig of thyme

Method  

  1. heat the olive oil until hot, more if there are several lamb shanks
  2. dust the shanks with salt and pepper and then sear the lamb shanks until brown
  3. dust the lamb shanks with plain flour to thicken the gravy at the end of the cooking process
  4. add the stock, the wine, bayleaves and thyme
  5. cover the pot and place in an oven for 2 hours on 150C
  6. remove the lid and test for tenderness
  7. bake for 1 hour on 180C
  8. remove the shanks and put to one side
  9. remove the bayleaves and thyme
  10. reduce the stock and wine. 

Serve with mashed potatoes, mashed parsnip and the sliced carrots.  Peas or sprouts are also great.

In the Czech Republic this is a very popular dish but is usually served with dumplings.