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SLOW ROASTED LAMB SHANKS with ROOT VEGETABLES - 3 1⁄4 hours ~ Serves 4
4 lamb shanks - closely trimmed of fat
2 tbsp olive oil
2 medium onions - cut into eighths
3 medium carrots - peeled and cut into 1" chunks
2 parsnips – cut into chunks
1 celery stick - cut into 1⁄4" pieces
2 cloves garlic - sliced
2 tbsp tomato paste
1 tbsp dried Herbes de Provence
1 tbsp juniper berries - smashed
1/2 bottle good full bodied red wine
100 ml lamb stock
salt and pepper to taste
Heat oven to 160c.
Generously season lamb shanks with salt and pepper. Heat olive oil in an ovenproof pan over medium high heat. Add lamb shanks and brown on all sides, including end. Remove to a plate.
Reduce heat to medium and add onions, carrots, parsnips and celery to pot. Cook, stirring occasionally, until ingredients begin to brown. Add tomato paste, juniper berries, herbs, and garlic. Add salt and pepper to taste. Cook for another 2 minutes, stirring frequently. Add wine, deglaze pan, and reduce by half. Return shanks to the pot and add enough lamb stock to come halfway up the sides of the shanks.
Cover and place in the centre of the oven, and cook for 3 hours, turning shanks over about halfway through the cooking time.
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4 lamb shanks - closely trimmed of fat
2 tbsp olive oil
2 medium onions - cut into eighths
3 medium carrots - peeled and cut into 1" chunks
2 parsnips – cut into chunks
1 celery stick - cut into 1⁄4" pieces
2 cloves garlic - sliced
2 tbsp tomato paste
1 tbsp dried Herbes de Provence
1 tbsp juniper berries - smashed
1/2 bottle good full bodied red wine
100 ml lamb stock
salt and pepper to taste
Heat oven to 160c.
Generously season lamb shanks with salt and pepper. Heat olive oil in an ovenproof pan over medium high heat. Add lamb shanks and brown on all sides, including end. Remove to a plate.
Reduce heat to medium and add onions, carrots, parsnips and celery to pot. Cook, stirring occasionally, until ingredients begin to brown. Add tomato paste, juniper berries, herbs, and garlic. Add salt and pepper to taste. Cook for another 2 minutes, stirring frequently. Add wine, deglaze pan, and reduce by half. Return shanks to the pot and add enough lamb stock to come halfway up the sides of the shanks.
Cover and place in the centre of the oven, and cook for 3 hours, turning shanks over about halfway through the cooking time.
Print
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Slow Roasted Lamb Shanks with Root Vegetables
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