This recipe takes time - but most of it is spent letting the lamb slowly cook away in a low oven, filling your home with amazing aromas. There are also a few ingredients, but they all add to the flavour and result in the most mind-blowing lamb shanks you will ever taste - guaranteed.

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Slow Braised Lamb Shanks

by Paul Phillips Feb-14-2014

Ingredients

4 lamb shanks
5 tbsp plain flour
120g bacon lardons
1 stick celery, a carrot, a leek & a red onion - all roughly chopped
4 tbsp tomato puree
4 sprigs thyme
1 bay leaf
1 sprig rosemary
2 tsp peppercorns
2 anchovy fillets, finely chopped
3 garlic cloves, crushed
450ml red wine
3 tbsp balsamic vinegar
1 tbsp redcurrant jelly
150ml demi glace
300ml chicken stock

Instructions

1. Preheat the oven to 150C. 2. French trim the shanks by removing 2cm of flesh from the “thin” end to expose the bone. Season with salt & pepper and lightly dust with the flour. 3. Heat a little oil in a casserole dish and fry the bacon over a medium-high heat. Remove to one side. 4. Brown the shanks in the bacon fat, then put to one side whilst you cook the vegetables. You will need to do this in batches. Add the chopped vegetables and cook until soft and starting to caramelise, about 10 mins. Then add the tomato puree and fry for a further minute. Finally, add the remaining ingredients and bring to the boil. 5. Reduce to a simmer and transfer the reserved meat back to the casserole. Cover and braise in the preheated oven for 1hr. Remove the lid and cook for a further 3hrs, turning regularly until the meat is fall-off-the-bone tender. 6. Carefully remove the shanks from the braising liquid. Strain the sauce to remove the vegetables and reduce over a high heat, until you have a rich gravy.7. Serve each shank with a little sauce, dauphinoise potatoes and seasonal vegetables.

Details

Prep time: 20 mins Cook time: 3 1/2 hoursTotal time: 3 hours, 50 minsYield: 2 servings