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Slow-Braised Lamb Shanks

Slow-Braised Lamb Shanks recipe, brought to you by MiNDFOOD.

Slow-Braised Lamb Shanks

Love Lamb? Then you’ll love this melt-in-the-mouth slow roast recipe. Perfect with a side of creamy potato mash.

Serves 2

¼ cup tomato paste

⅓ cup harissa paste

8 lamb shanks

¼ cup olive oil

1 cup onion, finely chopped

½ cup celery, finely chopped

1½ cups chicken or veal stock

¼ cup red wine

2 heads garlic, unpeeled, cut

horizontally

8 sprigs thyme

600g truss cherry tomatoes

1 Preheat oven to 170°C.

2 Place tomato and harissa pastes in a bowl and mix to combine. Add lamb shanks 
and toss to coat. Refrigerate 
for 1 hour.

3 Heat half the oil in a large nonstick frying pan and brown shanks in batches for 1-2 minutes on each side, being careful not to burn harissa. Transfer to a large baking dish. In a clean pan, add remaining oil and cook onion and celery for 5-10 minutes, or until tender and golden. Add to shanks; pour over stock and wine. Add garlic and thyme, cover tightly with aluminium foil, and cook for 2 hours, turning shanks after 1 hour.

4 Remove foil, add tomatoes, and cook for another 30 minutes. Reserve 4 shanks for lunch tomorrow. Serve remaining shanks with tomatoes and garlic cloves.

5 Strip reserved shanks of meat and place in a bowl with some of the tomatoes, squeezed garlic, and pan juices, and refrigerate for lunch tomorrow.

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