Helps you take your Sunday roast to new heights
THIS SUCCULENT LAMB JUST FALLS OFF THE BONE
Take your Sunday roast to new heights with this juicy and tender slow-cooked lamb.
2 tablespoons extra virgin olive oil
4 x 350g lamb shanks, trimmed
1 onion, finely chopped
4 cloves garlic, thinly sliced
6 sprigs thyme
2 sprigs rosemary
1 small sprig bay leaves
1/2 cup (125ml) red wine
2 x 400g cans shopped tomatoes
1 1/2 cups (375ml) beef stock
1 tablespoon brown sugar mashed potato, to serve (optional)
STEP 1 Preheat oven to 180°C. Heat the olive oil in a large, heavy-based ovenproof saucepan over high heat. Cook the lamb shanks, turning them occasionally, for 6–8 minutes or until dark golden brown. Remove from heat and set aside.
STEP 2 Add the onion and garlic to the pan and cook for 4–5 minutes or until soft and golden. Add the thyme, rosemary, bay leaves and red wine and cook for 2 minutes or until reduced. Add the tomato, beef stock and sugar. Stir to combine and then bring to a simmer.
STEP 3 Return the lamb shanks to the pan, cover with a lid and cook in the oven, turning halfway, for 1½ hours. Remove the lid and cook, uncovered, for a further 20 minutes or until golden.
STEP 4 Divide the lamb shanks and mashed potato (if using) among plates to serve. Serves 4.
``Take your Sunday roast to new heights´´