Recipe by Kiwibird #2
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!
Top Review by I'mPat
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.
- 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
Directions See How It's Made
- 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.