6 lamb shanks
4 onions, finely sliced
6 cloves of garlic, chopped
150ml red wine
300 ml (10 fl oz) stock
Plain flour for dusting
2 tablespoons olive oil
Handful of chopped thyme, oregano, rosemary and a bay leaf
Pre heat oven to 140C, 280F, Gas mark 1.
Dust the shanks in the flour seasoned with salt and pepper. In a casserole, heat the oil and brown the shanks all over and remove. Set aside and keep warm. Brown the onions, then add the herbs and garlic and cook for another couple of minutes. Raise the heat, add the wine and bubble furiously for a minute or two. It’s important to cook the wine through. Add the stock.
Return the shanks to the pan. Cover and cook in the oven for about 3 hours.
Serve with lots of polenta or mashed potatoes, with a steamed cabbage cut in quarters.
From the lower leg, this traditional cut has enjoyed renewed popularity in recent years, making it a firm gastropub menu favourite.
Cut from the shin, these are best cooked very slowly (roasted or braised). The results are worth the wait: rich, tasty meat that comes effortlessly...