Just the thing for a cold winter’s evening, these slow-cooked lamb shanks are meltingly tender and perfect with a huge mound of buttery mashed potato.
2 tbsp vegetable oil
1 leek, roughly chopped
4 celery sticks, roughly chopped
2 carrots, unpeeled, roughly chopped
2 onions, unpeeled, roughly chopped
1 garlic bulb, unpeeled, roughly chopped
1 fresh bay leaf
1 tbsp fresh thyme leaves
1 tbsp chopped fresh rosemary
250ml/9fl oz red wine
150ml/5½fl oz port
500ml/1pint 2fl oz chicken stock
Preheat the oven to 150C/300F/Gas 2.
Heat the vegetable oil in a casserole and fry the lamb shanks, one at a time, for 2-3 minutes, turning regularly, until browned all over. Remove from the dish and repeat with the remaining lamb shanks.
Add the vegetables to the casserole and fry for 2-3 minutes.
Add the bay leaf, thyme and rosemary. Return the lamb shanks to the casserole and pour over the wine, port and stock.
Cover the casserole with a lid and cook in the oven for 2½-3 hours, or until the lamb shanks are very tender.
To serve, remove the lamb shanks from the casserole and place onto serving plates. Strain the liquid from the casserole into a jug and serve it alongside.
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