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Braised lamb shanks - Marie and Brian's recipe

Serves - 4

Olive Oil
4 Lamb Shanks
1 Leek finely chopped
2 carrots chopped
3 sticks of celery chopped
2 onions chopped
1 head of garlic, broken into cloves but not peeled
2 bay leaves
1 rounded tablespoon of sweet
caramelised onion chutney
1 large sprig of fresh thyme
1 large sprig of rosemary
¾ pint of red wine
1 pint lamb/chicken stock (liquid bouillon is good)
Handful of fresh parsley

Method

Preheat oven to 130C. Heat a casserole pot with some oil and cook the shanks all over till nicely browned. Remove from the pot. Add all the vegetables and herbs and cook until lightly brown. Sit the lamb on top and pour over the wine and stock. Bring to the boil, then cover and cook in the oven for 2 ½ hours or until the meat is falling away from the bone. Remove the shanks and keep warm. Strain the cooking liquid and return it to the pot with a heaped tablespoon of the vegetables. Mash the vegetables into the cooking liquid, add the chutney, bring to the boil and reduce down slightly. Serve with the lamb and some lovely fluffy mash potato and Savoy cabbage.

 

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