Prep 20 mins
Cook 4 hrs
I came up with this one the other night just experimenting with ingredients and both my hubby and I really enjoyed it. It is easy to throw together and then you just leave it to cook on the stove. I served ours of mashed potato but you can serve it with whatever you like.
- olive oil
- 4 lamb shanks
- 2 medium red onions, sliced thinly
- 250 g mushrooms, sliced thinly
- 6 garlic cloves, crushed
- 236.59 ml red wine
- 118.29 ml port wine
- 14.79 ml balsamic vinegar
- 354.88 ml water
- 4.92 ml dried rosemary
- 4.92 ml dried thyme
- 8 sun-dried tomatoes, roughly chopped
- 9.85-14.78 ml beef stock granules (depending on brand and personal taste)
- 4.92 ml Dijon mustard
- 29.58-44.37 ml cornflour
- Heat a little olive oil in a large fry pan, add shanks and brown all over. Remove shanks and wipe pan clean.
- Heat a little more oil in pan add onion, mushrooms and garlic, cook stirring until onion softens and mushrooms brown slightly.
- In a large saucepan add onion mix and all the other ingredients, except cornflour and parsley, return shanks to pan.
- Bring to the boil, then reduce heat to low and cook covered about 4 hours or until lamb is falling off the bone. My shanks were quite meaty so time will vary depending on sizes of shanks.
- Remove shanks and cover with foil to keep warm.
- Mix a little water with the cornflour and add to liquid, bring to the boil and stir until mixture thickens. (It will not be super thick just a nice gravy consistency.).
- To Serve: Place a mound of mash on a plate, top with a shanks and pour sauce all over, garnish with parsley if desired.
Fall of the bone and full of flavour, the only thing different I did was to use fresh rosemary and lemon thyme (tied in a bundle) and had to use jarred mince cloves. 3 1/2 hours later our 3 lamb shanks about 400/450grams each were fall apart beautiful. I added 3 tablespoons of cornflour and gave it a quick blitz with the stick blender but oh boy there is a heap of sauce. I served it over mashed sweet potato and some peas and corn, a delicious meal but next time I will allow for some crusty bread to sop up that wonderful gravy/sauce. Thank you The Flying Chef, made for Edition * - Make My Recipe.