Feeds 4
Ingredients
4 Lamb Shanks (Frenched)
1 Red Onion
1 Carrot
1 400g tin crushed Tomatoes
1 Cup Red Wine
EVOO
S+P
Flour
Method
Preheat your oven to 180c.
If your butcher hasn't frenched your shanks, just give them a trim to remove any excess fat or sinuet. Roll them in some flour.
Choose a heavy based saucepan, a cast iron pot will work best and preferably one that has a lid too. Put it on the stove and let it get hot, add in some oil and place in your floured shanks with a sprinkle of salt. As much as this step is to brown the meat I also use it to render down the fat.
While the meat is cooking finely chop a carrot and onion.
Once the shanks have coloured enough, no more than 5 minutes of cooking, place them on a plate and tip out the oil from the pot.
Put your pot back on the heat with a drizzle of oil and add in the onion and carrot with a sprinkle of salt. Let it cook for a few minutes till it's softened then add in the wine to deglaze the pan, this will remove all the sticky brown bits on the base.
Let it cook for about 30 seconds and then add in the sauce and refill the tin with water and add that in too, give it all a good sprinkle of salt and stir it all up.
Now place your shanks back in. You want to make sure the meat is submerged so if you need to add a bit more water you can. Let it come to a simmer and then put on your lid (or foil) and put it into the oven.
To be tender and falling off the bone they will need to cook for 2.5 - 3 hours, but this will all depend on the size of your shanks, the pot you use and your oven.
Every hour you can give them a check and turn, if you want to thicken the sauce more you can remove the lid for the last 30 minutes or you can even remove the shanks from the pot once they're soft and ready and put the pot on the stove to let it reduce. Just don't let it reduce too much as the more it reduces the saltier it will get!
Serve with some crusty bread, a simple potato or cauliflower mash or even some creamy polenta.
Enjoy x
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