Slow Cooked Lamb Shanks recipe, brought to you by MiNDFOOD.
Grape seed oil
8 lamb shanks (knuckle off)
6 cloves of garlic
A handful Rosemary, thyme, mint & sage, chopped
2 bay leaves
1/2 bottle red wine
Ground black pepper corns
Lamb stock or beef stock to cover
Mirepoix (rough dice) or Brunoise (small dice)
1-2 carrots, peeled and diced
1-2 large onions, peeled and diced
1-2 sticks of celery, diced
1 Seal shanks in hot oil, browning on all sides. Place in casserole or deep sided oven tray. Brown off vegetables, deglaze with red wine and pour over the shanks and add the herbs and ground black peppercorns, cover with hot lamb or beef stock or water,. Bring the casserole to a simmer and cover with baking paper and a tight fitting lid and bake in a slow oven at 150 C for 4-5 hours.
2 Strain the sauce from the meat into a jug and cover the meat with the paper so it doesn’t dry out. The fat will rise to the top of the jug, so skim off and discard. Pour the sauce back over the meat and continue cooking until the meat comes away from the bone easily. Correct the seasoning and serve with potato puree and Gremolata.
3 Alternatively when the meat is cooked, cool & refrigerate the braise. The next day, remove the fat & discard. Remove the lamb shanks and remove the meat from the bone, discarding the bones, reheat the sauce and strain off the vegetables. Place the vegetables back in with the lamb shank meat. Reduce the sauce until it coats the back of a spoon, correct the seasoning and add it back to the lamb shanks, gently reheat in the oven and serve with potato puree and Gremolata.