Restaurant Braised Lamb Shanks
3 tbsp olive oil
6 lamb shanks
1 large onion, cut into wedges
2 large carrots, sliced
3 celery sticks, sliced
1 x 400g/14oz can chopped tomatoes
150ml/5fl oz/scant ⅔ cup red wine
3 tbsp balsamic vinegar
2 x 400g/14oz cans cannellini beans, drained and rinsed
salt and ground black pepper
1 Preheat the oven to 170°C/325°F/Gas 3.
2 Heat the oil in a large flameproof casserole and brown the lamb shanks all over. Remove and set aside.
3 Add the onion, carrots and garlic to the casserole and cook gently until softened and just beginning to colour. Add the lamb, tomatoes, red wine and balsamic vinegar and stir well. Season with salt and pepper.
4 Cover and cook in the oven for 2 hours, then add the beans plus some water or stock if it needs more liquid. Cover and return to the oven for 30 minutes.
5 Serve with potatoes and green vegetables.
|Restaurant Braised Lamb Shanks|