Braised Lamb Shanks With Caramelized Vegetables
- Reviews 1
Ready In: 2 hrs 50 mins
Serves: 4
Ingredients
- 4 lamb shanks
- olive oil
- 2 red onions, sliced thinly
- 1 stalk celery, chopped finely
- 500 ml red wine
- 375 ml hearty beef stock
- 1 bulb of garlic
- 3 rosemary sprigs
- 6 fresh thyme sprigs
- 1 bay leaf
- 100 ml balsamic vinegar
- 2 tablespoons cornflour
Caramelized Vegetables
- 2 carrots (about200g)
- 500 g sweet potatoes
- 2 tablespoons olive oil
- 3 tablespoons honey
- 4 fresh thyme sprigs
Directions
- Brown lamb shanks all over in a fry pan, remove and set to one side.
- In a large saucepan, heat some oil, add onion and celery, cook until onion softens.
- Add wine, stock, garlic bulb, rosemary, thyme, bay leaf and vinegar. Return lamb and bring to the boil, reduce heat to a simmer and cook covered over a very low heat, for 2-21/2 hours or until lamb is falling off the bone.
- Remove lamb and keep warm, remove garlic bulb, strain the liquid through a sieve, return liquid to pan.
- Squeeze garlic from bulb (either use a few sheets of kitchen roll to hold the back and squeeze or place in the fridge to cool quicker.) Either blend or process sauce until smooth.
- Mix a little water with the cornflour and add to sauce, bring to the boil and stir until mixture thickens.
- Caramelized Vegetables.
- You will notice if you read the intro above I usually make this with parsnips, turnips and carrots but I could get a hold of these so I made it with carrot and sweet poatoes instead.
- Combine all the ingredients, except thyme, in a roasting pan, coat vegetables well, place thyme sprigs on top, and roast 30-40 Min's, covered, in a pre-heated oven 180 degrees celcius or until vegetables are cooked through.
- Serve over mash with caramelized vegetables.
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