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Shanks a Lot

Shanks a Lot

Ingredients

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

Method

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.


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Soil Association
2015 Taste of the West Award
Food and Drink Devon
Great Taste

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