Slow Cooked Lamb Shanks In Red

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 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 (1 bottle)
• 2 cups beef stock
• 1 tablespoon soft brown sugar
• 1 -2 teaspoon cornflour (cornstarch)
• olive oil, for cooking
• salt & pepper

Recipe

• 1 preheat oven to 325 f degrees.
• 2 season the lamb shanks with salt and pepper.
• 3 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.
• 4 in the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
• 5 pour in the red , beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
• 6 pour the mixture over the lamb shanks; top up with water if needed.
• 7 cover; put in oven and cook for 2 1/2 – 3 hours until very tender.
• 8 remove the lamb shanks and keep warm and skim the fat off the top of the red juices.
• 9 mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red juices until desired consistency.
• 10 serve up on individual plates and enjoy.