Name: Braised lamb shanks
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: flour; 1 pinch salt; 1 pinch white pepper; 1 handful fresh rosemary; 3 lamb shanks; fresh chillies 573; 1 garlic whole bulb; 1 onion large; 2 celery; 2 carrots; 1 l stock chicken; 1 can tomatoes chopped; 1 cup wine red; vegetables; 1 bunch fresh Italian parsley; potatoes mashed

Recipe Disclaimer

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Ingredients (16)

	flour
1 pinch	salt
1 pinch	white pepper
1 handful	fresh rosemary
3	lamb shanks
	fresh chillies — 573
1	garlic — whole bulb
1	onion — large
2	celery
2	carrots
1 l	stock — chicken
1 can	tomatoes — chopped
1 cup	wine — red
	vegetables

TO SERVE:

1 bunch	fresh Italian parsley
	potatoes — mashed

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Method:

Make a seasoned flour mixture by combining a handful of flour with salt, white pepper and rosemary. Coat each of the Certified Natural Lamb shanks with a dusting of the flour mixture.

Roughly chop garlic, onion, celery and carrots. Heat up a pot with a dash of olive oil. Fry the shanks until golden brown, then remove from the pot and place aside.

Fry the garlic, onion, celery and carrots. When your vegetables are soft, return the seared lamb shanks to the pot. Cover with a litre of stock, throw in a tin of whole tomatoes, and then a few large glugs of red wine. Gently simmer for a few min.

Cover the pot securely with a lid or tinfoil and place in the oven at 180 °C. Cook for 2 ½ hrs. At this point, add any extra vegetables of your choice and cook for a further 30 min.

Serve with buttery mashed potatoes and garnish with fresh herbs.

To see how to make this, watch the video here.

Reprinted with permission of CakeBread for Checkers Butchery.