Perfect Sunday family food..
4 lamb shanks, each weighing about 400g
2 bay leaves
2 cinnamon sticks
1 onion, finely chopped
1 carrot, finely chopped
2 celery sticks, chopped
6 garlic cloves, crushed
4 sprigs fresh thyme
30ml tomato paste
2 stock cubes
400g tinned chopped tomatoes
Salt, to season
Black pepper, to season
Fresh rosemary, to garnish
Heat a large AMC pot and pour in the sunflower oil.
Seal the lamb shanks in a single layer until golden brown.
Remove the shanks from the oil, then add the onion and saute until pale golden in colour.
Add the carrot and leeks and saute until the vegetables soften.
Stir in the garlic and fresh thyme.
Saute until fragrant, add the tomato paste, wine, stock cubes and water.
Add the chopped tomatoes.
Simmer on a low heat for 3 – 5 minutes, then place the lamb shanks into the pan in a single layer.
Cook on a low heat until the lamb is tender – this should take about 2 hours on a low heat setting.
Add more water if necessary.
Remove the shanks from the pan and leave aside.
Pass the sauce through a strainer and use the back of a spoon to press out the liquid.
Return the shanks to the pan with the strained sauce and simmer until the sauce thickens.
Check the season and add salt only if necessary.
Season with black pepper.
Garnish with fresh rosemary.
Note: I cooked the lamb shanks in a slow cooker on High for 3 1/2 hours. The lamb was divinely tender. Follow the recipe. First seal and brown the lamb shanks in a large saucepan for 4 mins. Remove, sauté celery, onion, sliced carrots until tender. Add spices an rest of ingredients. Transfer to slow cooker and finish cooking
Source : Yudhika Sujanani
Prepared, Tried and Tested by: Gail Haselsteiner