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Slow cooked lamb shanks

Ingredients

  • 4-6 frenched lamb shanks
  • 2 tablespoons plain flour
  • 2 tablespoon olive oil
  • 2 carrots, chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 400g can diced tomatoes
  • ½ cup red wine
  • ½ cup beef stock
  • sprig rosemary
  • mashed potato, to serve

Slow cooked lamb shanks

  • Serving size: Serves 4
  • Cooking time: More than 2 hours
Method

Preheat oven to moderately slow, 160°C.

Dust shanks lightly with flour. Heat oil in a flameproof casserole dish. Cook shanks 3-4 minutes, turning, until browned. Set aside.

Saute carrot, onion, garlic and spices in same pan 4-5 minutes. Return shanks to pan with tomatoes, wine, stock and rosemary.

Bake, covered 1½ hours. Place on stove top. Simmer, uncovered 25-30 minutes, until meat is tender and sauce has thickened. Season and serve with mashed potato.

Cook's tip

Use a second quantity to make pies. Shred meat from bones and return to sauce. Freeze in an airtight container for up to 3 months. Make pies by spooning defrosted lamb among 4 pie dishes. Cut 1 sheet puff pastry into quarters and cover each dish. Brush with beaten egg. Bake on high, 200°C, 20-25 minutes, until golden.

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