8 Lamb Shanks, french-trimmed with end of bone exposed
Salt and Pepper
Oil, for cooking
4 cloves Garlic, crushed
2 medium Onions, finely diced
3 medium Carrots, finely diced
2 sticks Celery, finely diced
1 cup Red Wine
400 g can Tomatoes, chopped
1/4 cup Tomato Paste
1 tbsp Lemon Zest
1 cup Chicken Stock, hot
1 tbsp Thyme, finely chopped
Salt and pepper lamb shanks, then brown in a heavy-based pan in small amount of oil.
Remove and set aside.
Fry off garlic and onions, carrots and celery.
Add red wine, canned tomatoes, tomato paste and lemon zest.
Return shanks to pan. Pour on enough hot stock to just cover shanks. Add thyme.
Bring to the boil, cover and simmer for 1 3/4 hours, stirring occasionally.
Once meat begins to fall away from the bone, remove from pan.
Boil liquid until reduced by half.
Serve on mashed potato with green beans, using liquid as sauce
Serves 6 – 8 people – by Jess Arroyo