Who doesn't love warming up on a winters night with a juicy, fall-apart, tender Lamb Shank? Lamb Shanks have become a real comfort food, more than just a pub food staple, it is an easy dish to try and perfect yourself at home. Try serving yours with some mashed potato and steamed greens.
Tip
Lamb Shanks are a truly satisfying feed. The shank meat with a tomato based sauce finds a wonderful match with gutsy reds, especially Cabernet Sauvignon
Ingredients
- 4 lamb shanks
- 2 tins of crushed tomatoes
- 200g mushrooms, chopped
- 2 onions, chopped
- 4 cloves of crushed garlic
- 4 bay leaves
- 4 carrots, chopped
- 2 Tbsp of olive oil
- 1 Tbsp of smoked paprika
- 1L chicken stock
Method
1. Heat the oil in the bottom of a casserole dish and over a medium heat cook onions and garlic until soft.
2. Add the paprika and the lamb shanks coating them and browning them with the paprika and onion mixture.
3. Pour in chicken stock, add enough to cover the shanks by about 2cm and bring to a slow simmer for about 3hrs.
4. Add the chopped carrots and mushrooms and simmer for another 20min.
5. Serve on a bed of mashed potato with steamed greens on the side and crusty bread to mop up the juices.
