Updated: Jan 16
Prep Time 20 minutes - Total Time 4 hours - Serves 4
This is a great family dish full or flavour perfect for a Sunday afternoon.
3 lamb shanks, French trimmed.
3 medium carrots, roughly chopped.￼￼
2 bay leaves.
3 crushed garlic gloves.
300 ml red wine.
500 ml lamb stock.
1 tbsp plain flour.￼
2 x 400g tin of chopped tomatoes.
2 preserved lemons.￼
1 tbsp of runny honey.
Fresh parsley, roughly chopped.
In a large ovenproof casserole dish over a high heat at a splash off olive oil and brown the lamb on all sides. Then remove the lamb from the dish and set to one side.
Add other splash of olive to the dish and add the carrots, onions, garlic, bay leaves and a handful of fresh thyme leaves and season. Give it a good mix and cook over a low light for 10-15 minutes.
Add the flour and stir and cook for another minute. Next add the wine and cook over a high heat till the wine has reduce by half.
Once the wine has reduced pour in the stock followed by the tin tomatoes. Take the lemons cut in half, remove the insides and roughly chop the skin and add that to the dish along with the honey.
Return the lamb to the dish cover with a lid but leave a gap and pop into a preheated oven set at 150℃ and forget about it for 4 hours, or till super tender. When it’s comes out of the oven check for seasoning and sprinkle with the chopped parsley. I like to serve mine with creamy polenta mash.