Roasted lamb shanks

Serves: 4

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Total Time: 200

Prep Time: 20

Cook Time: 180

• 6 tablespoon(s) olive oil
• 4  lamb shanks
• 2  celery sticks, finely chopped
• 2 large carrots, peeled and finely chopped
• 2 large onions, finely chopped
• 2  garlic heads, broken up into cloves (leave unpeeled)
• 1  bay leaf
• 1  thyme sprig
• 1  rosemary sprig
• 375 ml red wine
• 900 ml (11/2pt) chicken stock

Method

1. Preheat oven to 150ºC/130ºC fan/Gas 2. Put a heavy-based casserole (or any ovenproof dish) on the hob over a high heat. When hot, pour in the olive oil, then add the lamb shanks, turning occasionally until brown. Remove from the dish, then tip in the chopped celery, carrot, onion and garlic. Stir, and add the bay leaf, thyme and rosemary. Once the vegetables are lightly browned, place the shanks back in the dish, on top of them.
2. Pour in the red wine and chicken stock, and bring to the boil. Cover the pot tightly, and place in the preheated oven for 2 hours 30 minutes (or up to 3 hours) or until the meat is tender and almost falling off the bone. Serve the lamb shanks with the cooking juices, strained and poured over the top.
3. Food styling and recipes by Sunil Vijajakar; photography by Peter Cassidy

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