Leave In The Oven Lamb Shanks
For a cozy and satisfying meal, try this tender and flavorful Slow-Roasted Lamb Shanks recipe. The lamb shanks are browned to perfection before being cooked with a savory combination of onions, celery, garlic, carrots, and fragrant rosemary. Simmered in a rich tomato and vegetable broth with a touch of sweet honey, the lamb shanks become fall-off-the-bone delicious after slow-roasting in the oven. This dish pairs beautifully with creamy mashed potatoes and your favorite seasonal vegetables for a hearty dinner that will warm both heart and soul.
— Constant Cookbook
Ingredients
- splash of olive oil
- 4 lamb shanks as lean as possible
- 2 large onions.chopped
- 1 stick of celery,chopped
- 4 cloves of garlic,crushed
- 1lb of carrots,cut into large chunks
- handful of rosemary leaves
- 400ml veg stock
- 2 x 400g tins chopped tomatoes
- 2 star anise
- freshly ground black pepper
- 2 tbsp runny honey
Instructions
- pre heat the oven to 180c/160cfan/gas 4.heat a splash of oil in a large casserole dish over a medium heat and brown the lamb shanks in batches.remove and put to one side.
- fry the onions and celery in the casseroledish before adding the garlic,carrots and rosemary.fry for around 5 mins.
- add the stock.tinned tomatoes,star anise and seasoning.bring to the boil and put the lamb shanks back in with the bonessticking out of the liquid.trickle the honey over the exposed meat and bone,cover and put in the oven for 3 hours.serve immediately.
- serve with mash and vegetables of your choice
Yield
Serves 4
Comments
No comments found.