Slow-braised Lamb Shanks
2 tbsp olive oil
4 large lamb shanks
3 garlic cloves, peeled, chopped
1 large onion, peeled, chopped
500g / 1 lb 2 oz large carrots, peeled, cut into large chunks
1 x 400g can of chopped tomatoes
2 thick sprigs of rosemary
250ml / 9 fl oz hot lamb stock
100 ml / 31/2 fl oz red wine
2 level tbsp runny honey
Heat the oil in a large ovenproof casserole and brown the shanks all over, on the hob. If they
are really large, you might need to do this in 2 batches. Remove with a slotted spoon and add
the garlic, onion and carrots. Gently fry for about 10 minutes.
Add the canned tomatoes, rosemary, lamb stock, wine, salt and pepper, bring to the boil then
return the meat to the pan. Season the meat, then drizzle the honey over the shanks.
Cover tightly and place in a preheated oven (150C/300F/Gas 2) for 31/2 - 4 hours, or until the
meat is falling off the bone.
Check seasoning and serve with mashed potatoes and a green vegetable.