Rated 3.7 stars by 9 users
3 hours 30 minutes
4 lamb shanks
2 tbsp plain flour
4 tbsp Gewurzhaus Lamb Spice
6 tbsp olive oil
2 small onions, diced
2 cloves garlic, crushed
250ml white wine
400ml beef stock
1 tinned tomatoes, diced
3 carrots, cut into 1cm rounds
2 tsp fresh rosemary, chopped
2 tbsp fresh thyme
Mix the flour and 2 tablespoons of Lamb Spice into a large ziplock bag, add lamb shanks and shake to coat.
In a heavy-based saucepan, brown the shanks on all sides using 4 tablespoons of olive oil.
Remove the lamb from the pan. Add extra oil if needed, and then cook onions until golden and translucent. Add the garlic and cook for a few more minutes.
Add the remaining ingredients, including the remaining spice and shanks, and season to taste.
Mix all the ingredients, and then cover with a lid. Cook in a 160°C oven for 2.5 hours or in a slow cooker on LOW for 6 hours.
Best enjoyed with mashed potatoes or polenta and a dollop of sour cream.
Made this last night, so simple and so delicious!
Am I just blind or does this not tell you how many/size of lamb shanks to use?
Please note, comments need to be approved before they are published.
Thanks for subscribing!
This email has been registered!