Slow Cooked Lamb Shanks
Hearty and full of flavour, a labor of love.
- 6 Lamb Shanks
- 3 Sticks Large Carrots (- Cut Into Chunks)
- 3 Large Potatoes (- Cut Into Chunks)
- 2 Large Onions (- Cut Into Chunks)
- 1 Handful Mushrooms (- Halved)
- 1 Small Bunch Fresh Rosemary
- 1 Small Bunch Fresh Thyme
- 2 Cans Crushed Tomatoes
- 2 Tbsp Tomato Paste
- 2 Tbsp Wholegrain Mustard
- 4 Cloves Garlic (- Crushed)
- 2 Cubes Beef Stock
- 2 Cubes Chicken Stock
- 2 L Water
- Salt & Pepper
- 1 Tbsp Paprika
- 1 Tbsp Cumin
- 1 Tbsp Onion Powder
- 1 Knob Butter
- ¼ Cup Plain Flour
In a large pot or dutch oven, heat a little bit of olive oil and sear off the lamb shanks for approximately 3 to 4 minutes on each side and set aside.
In the same pot, add in the vegetables, herbs, and stock cubes. Mix well.
Add in the mustard, tomato paste, crushed garlic, and crushed tomatoes and mix well. Place the lamb shanks on top.
Pour the water on top, ensuring that the liquid is just covering the lamb and allow to simmer on low for 4 hours.
Once four hours have surpassed. In a small saucepan melt the butter, add in the flour and ladle in the liquid from the lamb shanks until slightly thickened.
Adjust the flour and the amount of liquid according to your liking. Time to serve.
Best served with mash potatoes and crusty bread.