Slow Braised Lamb Shanks & Roast Potatoes
- 6 lamb shanks
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons butter
- 1 onion, chopped
- 2 carrots, peeled and chopped finely
- 3 cloves garlic, chopped finely
- 2 tablespoons tomato paste
- 2 cups beef stock
- 1.5 cups tomato sauce
- 2 sprigs rosemary
- 1 cup red wine
- ground black pepper
- Preheat the oven to 180°C. Season the lamb shanks with salt and pepper.
- Heat the oil in a Chef Round Casserole over medium-high heat. Add the lamb and cook until it’s golden all over, for about 4 minutes per side. Remove the lamb from the pot and place on a plate.
- In the pot, melt 2 tablespoons of butter over medium heat. Add onion and carrots and cook until soft.
- Add garlic and cook until fragrant, then add tomato paste and stir until vegetables are coated.
- Pour in the beef stock and tomato sauce, then return lamb shanks to the pot. Add rosemary and bring it to a boil. Cover and transfer to the oven. Cook until the lamb shanks are completely tender (2 hours).
- Remove lamb from the pot and place it on a cutting board. Cover to keep it warm. Discard the rosemary.
- Return pot to stove over medium heat. Add wine and bring it to a boil. Reduce heat and let it simmer until thickened. Stir in remaining 2 tablespoons butter.
- Serve lamb with crispy potatoes.
- Optional: Crispy Roast Potatoes
Step 1: Boil the potatoes in plenty of water for about 8-9 minutes.
Step 2: Drain the potatoes in a colander.
Step 3: Place in shimmeringly hot oil in the oven for 30-35 minutes, turning once or twice until crisp, crunchy and golden.
Step 4: Sprinkle with salt and a few fresh thyme leaves.