You may also like
Categories:
lamb shanks carrots onion garlic bay leaves rosemary red wine beef stock brown sugar cornflour olive oil salt
Viewed: 57 - Published at: 7 years agoIngredients
- 4 (1 1/2 lb) lamb shanks
- 2 large carrots, roughly chopped
- 1 onion, sliced
- 3 garlic cloves, roughly chopped
- 2 bay leaves
- 2 sprigs rosemary
- 750 ml full-bodied red wine (1 bottle)
- 2 cups beef stock
- 1 tablespoon soft brown sugar
- 1 -2 teaspoon cornflour (cornstarch)
- olive oil, for cooking
- salt & pepper
Method
- Preheat oven to 325 F degrees.
- Season the lamb shanks with salt and pepper.
- In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm.
- In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
- Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
- Pour the wine mixture over the lamb shanks; top up with water if needed.
- Cover; put in oven and cook for 2 1/2 - 3 hours until very tender.
- Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
- Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.
- Serve up on individual plates and enjoy.
