Such a great dish for those colder days, long slow cooking is the secret , the more hours on a very low temperature ensures the most succulent and tender lamb.
1 lamb shank per person, some rosemary and thyme – fresh is best.1 clove of garlic per shank, carrots and onions , a good rich stock and at least half a pint of good red wine about 50/50, to cover the entire shanks.
Dust shanks in a little flour and brown on all side in a little olive oil, place in good large casserole pot. Then fry the onions in the same pan until a lovely golden brown add the sliced carrots and chopped garlic and stir in with the onions and cook for a min or two further, then add generous amounts of rosemary and thyme, salt and black pepper.
Place this mixture on top of the lamb shanks in the casserole, add stock and the red wine to cover and place in a pre- heated oven cook on high for 10 min’s then turn down to a low temperature about 150c and cook for as long as possible – I usually cook them all afternoon. If you are doing a large number – separate into two dishes and use appropriate amounts of carrots and onions.
Serve with love and a good bowl of fresh spinach, lovely creamy mash or Baked potatoes , it makes a great hearty supper dish for colder days.
