Prep 45 mins
Cook 3 hrs 30 mins
A recipe that I came up with after skimming through seemingly hundreds of recipes that either had ingredients that I can't eat or ingredients that we don't like... Perhaps you will like this too, and if so, enjoy!
- 6 lamb shanks
- 2 tablespoons garlic oil
- 2 onions
- 3 carrots
- 1 stick celery
- 3 tablespoons tomato paste
- 1 tablespoon mustard powder
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup white wine vinegar
- 1 tablespoon rice flour
- Preheat the oven to 150°C Finely dice the onions, carrots and celery.
- Heat the oil in a heavy casserole dish or dutch oven until shimmering and brown the lamb shanks on all sides, then set aside.
- Reduce the heat and gently cook the onion, carrot, celery until they are soft and translucent.
- Stir in tomato paste and mustard powder and cook for a few minutes more.
- Stir in the vinegars then return the shanks to the pan.
- Add water to almost cover the meat.
- Place in the oven and cook gently until the meat is falling off the bones, approximately 3 1/2 hours.
- Remove the shanks from the stew, skim the fat from the top, mash the veges into the liquid.
- Bring to a simmer and reduce until nice and thick.
- Stir in the rice flour if the sauce still needs more thickening.
- Add the shanks back to the sauce and bring back to serving temperature, then serve over creamy mashed potatoes, polenta or your favorite starch, add a green vege and you are all balanced and good to go.
If you love fall of the bone lamb shanks then this recipe is a must and well gravy you have enough to sink in, all we had left was shiny bones delicious. I didn't thicken with flour but just reduced by boiling and then did a rough puree with a stick blender and still had heaps of gravy left. Thank you Kiwibird #2, made for Bargain Basement.