Its hard not to get excited about lamb shanks when the meat just falls off the bone and taste so damn good!!! Best shanks I have ever made!
This recipe is loaded with veggies so you can have as a stand alone dish. If you want you can add mashed spuds with this dish. I like to mash my spuds with olive oil and S&P.
Ingredients 3-4 lamb shanks 50g pancetta or chopped bacon 500mls of stock (any stock you have available- I only had chicken so that was what I used but veggie stock would be great in this) 4 carrots, chopped 6 stalks of celery, chopped 1 onion, diced 4 shallots, peeled and halved 4 garlic cloves, finely chopped 3 sprigs of rosemary 2-4 cups of mushrooms 1 can of tinned tomatoes 3 tbsp tomato puree 1 tbsp red wine vinegar 4 large handfuls of chopped spinach salt and pepper
Instructions 1. In large pot, brown lamb shanks in some olive oil. Remove and set aside. 2. In same pot cook onion, garlic, pancetta, carrots, celery, shallots and garlic for 5 minutes. Add mushrooms and cook for a further minute. 3. Return shanks to pan and then add canned tomatoes, rosemary, tomato puree, red wine vinegar, stock and salt and pepper. Heat until nearly at boil. Then remove from element and place in oven at Bake 125C. Bake for 3 hours. 4. Remove from oven. Transfer lamb shanks to a plate and cover with foil to keep warm. Place pot on element and reduce sauce until thickened and reduced by half. Add spinach and cook until wilted. Return shanks back to pot and reheat.