Slow Cooked Shanks
Serves: 4 people
Takes: Over 1 hour
I adore lamb shanks. Low and slow is the key here so take your time and let the pot do all the work!
Ingredients
3 tablespoons rapeseed oil
2 bay leaves
1 cinnamon stick
2 large onions, sliced
4 banana shallots, cut in half
2 carrots, roughly chopped
10 cloves garlic, finely chopped
4 lamb shanks
2 tablespoons plain flour
2 litres hot stock
1 heaped teaspoon English mustard
2 tablespoons tomato puree
1/2 teaspoon sweet smoked paprika
salt and pepper, to taste
Method
Gently heat the oil in a heavy based pan and add the bay leaf and cinnamon stick.
After 1 minute add the onions and shallots. Stir well and allow to cook for 15 minutes until golden brown.
Stir in the carrots and garlic and cook for a few minutes before pushing everything to one side.
Now it’s time to sear the shanks. Sprinkle the shanks with flour and season well with salt and pepper.
Place in the pan and allow to sear on all sides.
Pour in the stock and scrape the base of the pan to lift off all the charred goodness.
Stir in the English mustard, tomato puree and smoked paprika and stir well.
Bring to a simmer before lowering the heat, covering and allow to slow cook for at least 2 hours. Check on it every now and again making sure there is enough liquid to cover the meat.
When the meat is falling off the bone, taste the sauce and adjust the seasoning if you need to with salt and pepper.
Serve the slow cooked shanks with a fresh mint salad and your favourite trimmings.
