Name: Lamb shanks with vegetables
Prep time: 20 min
Cook time: 165 min
Total time: 185 min
Yield: 4
Ingredients: 4 lamb shanks, frenched; 1/2 cup flour with added seasonings of choice; 2 tablespoon olive oil; 2 cup chopped pumpkin; 6 eschalots, peeled; 2 large parsnips, chopped; 2 carrots, chopped; 6 garlic cloves, sliced; bouquet garni; 1/2 cup red wine; 1/4 cup port; 4 cup vegetable stock; 2 tablespoon tomato paste; thyme sprigs, mashed potato, to serve

Ingredients

4 lamb shanks, frenched

1/2 cup flour with added seasonings of choice

2 tablespoon olive oil

2 cup chopped pumpkin

6 eschalots, peeled

2 large parsnips, chopped

2 carrots, chopped

6 garlic cloves, sliced

bouquet garni

1/2 cup red wine

1/4 cup port

4 cup vegetable stock

2 tablespoon tomato paste

thyme sprigs, mashed potato, to serve

Method

1.Preheat oven to 120°C. Toss lamb in seasoned flour, shaking off excess. Heat oil in large flameproof casserole on high. Cook lamb for 6-8 minutes, turning, until browned. Transfer to a plate.

2.Add vegetables, garlic and bouquet garni. Cook for 3-4 minutes, stirring occasionally, until browned. Add wine and port and simmer, stirring for 4-5 minutes, until pan is deglazed and liquid reduced by half.

3.Mix in stock and tomato paste. Bring to boil. Return shanks to dish. Cover and bake for 2 1/2 hours until meat is tender. Garnish with thyme sprigs and serve with mashed potato.

“Frenched” is when the shanks are trimmed of all excess fat and sinew. Both ends are often trimmed as well for presentation. It is not a necessary step.
Note

Women's Weekly Food

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