- - salt and black pepper
- 5sprig - thyme
- 3 - carrots, finely diced
- 4 - lamb shanks
- 400g - 2 x cans chopped tomatoes
- 30ml - tomato paste
- 45ml - oil
- 1 - onion, finely diced
- 500ml - chicken stock
- 3cloves - garlic, minced
- 500ml - Cabernet Sauvignon
- 2 - dried bay leaves
Preheat the oven to 180 °C.
1 Pat the lamb shanks dry and sprinkle with salt and pepper.
2 Heat 30 ml (2 tbsp) oil in a heavy-based pot over high heat. Sear the lamb shanks in two batches until brown all over.
3 Remove the lamb and put on a plate. Turn the heat down to medium low. Heat the remaining oil in the same pot. Add the onion, carrots and garlic. Sauté for 10 minutes until the onion is translucent.
4 Add the wine and turn up the heat to medium high. Bring the mixture to a simmer, scraping the bottom of the pan to mix the brown bits with the wine. Simmer for three minutes to evaporate a bit of the alcohol.
5 Add the remaining ingredients and stir to combine. Put the shanks in the pot, squeeze them in to fit so that they’re submerged. Bring to a simmer, cover and then transfer to the oven for two hours.
6 Turn the lamb shanks, cover and then return to the oven for another 30 minutes.
Serve on mash.