- 4 Tablespoons Olive oil
- 200 gm Onions, sliced
- 150 gm Carrot, sliced
- 150 gm Celery sliced
- 5 large Shallots, sliced (about 1 cup)
- 2 tablespoons Chopped fresh rosemary or 2 teaspoons dried
- 4 no’s Lamb shanks
- 30gm All purpose flour
- 2 1/2 cups Dry red wine
- 2 1/2 cups Beef broth
- 1 1/2 Tablespoons tomato paste
- 2pcs Bay leaves
- Heat 2 tablespoons olive oil in a heavy large roasting pan over a medium-high heat. Add the sliced onions, carrot, celery, shallots and sauté until brown, about 20 minutes. Mix in the 2 tablespoons chopped rosemary and remove from the heat.
- Sprinkle the lamb shanks with salt and pepper and coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, fry the lamb shanks in a skillet and cook until brown on both sides, about 10 minutes per batch.
- Using tongs, transfer the lamb shanks to a plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into the roasting pan with the onion mixture. Add remaining 1 1/2 cups red wine, beef broth, tomato paste and 2 bay leaves to the roasting pan. Bring to boil, stirring until tomato paste dissolves. Add the lamb shanks, turning to coat with liquid.
- Bring mixture to slow simmer, cover, put inside oven and cooked until lamb is tender, turning lamb shanks occasionally, about 1 1/2 hours.
- Take out from oven, transfer the lamb into plate and while the liquid continue simmer on a pan till it’s reduced to sauce consistency, about 30 minutes. Season it with salt and pepper. Strain the liquid and serve with the lamb shanks.
Chef Bob has yet again delivered a lovely and easy to make dish that will keep you all warm during a chilly spring evening. He has garnished it with mashed potatoes, grilled vegetable s and fresh rosemary.
You can find a step by step method to make fantastic mashed potatoes under the cooking techniques section of our blog.