If you’re looking for a warming Winter dish it doesn’t get much better than this. There’s also the bonus that after the initial preparation it happily cooks itself leaving you to get on with other things. These are slow cooked, braised, and sort of pot roasted as I used a deep cast iron pot with a lid rather than a shallow baking dish. I have tried other accompaniments but for me it’s just gotta be mashed potato. Along with some crusty sourdough bread and a nice bottle of red, and who even needs to leave the house?
- about 6 lamb shanks (I allow one per person, but if you need to, add more)
- salt and pepper
- 1/2 cup of flour
- olive oil for browning
- 2 brown onions, diced
- 2 carrots, diced
- 3 garlic cloves, finely chopped
- 4 large mushrooms, quartered
- fresh thyme
- dry red wine, about 250 ml (I use Shiraz)
- one 700 g bottle passata
- 500 ml beef stock
- a little cornflour and water
1. Pre-heat the oven to about 150 Celsius. Heat a large cast iron or heavy based dutch oven style pot to a high heat and add a few tablespoons of olive oil. Season the shanks well with salt and pepper, dust with a little flour, and brown in the oil until all side are golden. Transfer the browned shanks to a plate.
2. Turning the heat to medium, heat a little more olive oil in the pan and fry the onions, carrots, and garlic until they have softened. Add the mushrooms and thyme and fry for a few minutes more, until the mushrooms have also softened.
3. Turning the heat to high, pour in the red wine and using a wooden spoon, deglaze the pan. Cook on high for a few minutes until the alcohol cooks out and it reduces. Return the shanks to the pan. Pour in the passata, and stir to combine. Slowly add the stock, using only enough to just cover the shanks.
4. Put in the oven and cook for about two and a half hours. Just before serving stir a spoon of cornflour into a little water and add to the shanks, stir through and serve with mashed potato, warm bread, and a garden salad if you like.