Andrew's Tender Lamb Shanks

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 2
• 2 lamb shanks, french trimmed
• 1/2 onion, roughly chopped
• 1 tablespoon olive oil
• salt and pepper, to taste
• 3 stalks celery, roughly chopped
• 1 clove garlic, chopped
• 2 bay leaves
• 4 -6 cloves
• 300 ml dry wine
• 1 liter chicken stock
• 4 tablespoons flour or 4 tablespoons cornstarch
• 4 tablespoons water

Recipe

• 1 heat a little olive oil in a large pan.
• 2 season the lamb and brown the shanks all over in the oil, then take out of the pan and set aside.
• 3 add the onion, celery, garlic, bay leaves and cloves and cook gently until browned.
• 4 pour in the wine and continue cooking until it has reduced down to a syrup.
• 5 put the contents of the frying pan into a baking dish along with the shanks and pour over the stock.
• 6 season again to taste.
• 7 cover the baking dish and cook in a low heat in the oven (about 150 c) for 2-1/2 to 3 hours, until the meat is tender.
• 8 take the dish out of the oven.
• 9 transfer the lamb to a plate and cover to keep warm.
• 10 strain the stock into a frying pan or small saucepan and heat until simmering.
• 11 mix the flour and water together until there are no lumps and then add to the stock, allowing to cook until you have a gravy that is thick to your liking.
• 12 place the lamb shanks on a bed of mashed potatoes and pour the gravy over.