Braised Lamb Shanks With Caramelized Vegetables

READY IN: 2hrs 50mins




  • 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.