LAMB SHANK

Recipe by Chef Isabel Mbali @taste_kzn

INGREDIENTS

• 4 lamb shanks
• Kosher salt and pepper
• 3 tablespoons olive oil
• 1 onion
• 3 garlic cloves
• 1 chopped carrot
• 1 chopped celery stick
• 2 ½ cups red wine
• 2 tablespoons tomato paste
• 2 cups beef stock

METHOD

1. Preheat the oven to 180°C.
2. Pat the lamb shanks dry with a kitchen towel and sprinkle with salt and pepper, ensuring to rub the spices into the lamb shanks.
3. Heat 2 tablespoons of olive oil in a large, heavy-based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes on each side.
4. Heat the remaining tablespoon of olive oil in the same pot. Add the onion, garlic, carrot and celery. Cook for 5 minutes until the onion is translucent.
5. Add the red wine, beef stock and tomato paste and bring to a simmer.
6. Return shanks into the wine liquid and cover, then transfer to the oven for 3 hours.
7. Remove lamb onto plate and keep warm.
8. Pour the strained sauce back into pot. Bring to a simmer over medium heat and reduce slightly to a thick gravy consistency.
9. Serve with mashed potatoes/ basmati rice.