Yummy Mummy Braised Lamb Shanks

Recipe by Kiwibird 2
READY IN: 4hrs 15mins




  • 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.