I always add in more shanks than we need as the left over sauce and lamb make a great easy ragu sauce for over pasta!

6-8 lamb shanks
1 cup red wine
1 cup lamb or beef stock
1 cup chopped tomatoes
2 bay leaves
pinch celery seeds
4 tbsp cornmeal
handful dried mushrooms
1 onion chopped
2 celery stalks, chopped
1 carrot, peeled and chopped
½ leek, chopped
2 cups mushrooms
salt and pepper

In a Dutch oven sear your shanks. Season them well before and ensure they are well browned on all sides. It is also good to do this in two batches. Remove the shanks and add ½ the wine to deglaze the pan. Add your chopped vegetables and turn down the heat. Stir in the bay leaves and celery seeds after 5 minutes. Add remaining red wine and stir until evaporated.

Add the stock, dried mushrooms and tomatoes and stir in the cornmeal before returning the shanks.

Put the lid on and place in the oven for 2½  hours at 150°C.  At this stage stir in the fresh mushrooms and check the seasoning.

Return to the oven for another hour.

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