MASTER RECIPE Slow Braised Lamb Shanks

“WE MUST HAVE A PIE. STRESS CANNOT EXIST IN THE PRESENCE OF A PIE.” DAVID MAMET

Serves 8 8 x 250g lamb shanks

¼ cup plain flour

2 tbsp extra virgin olive oil

1 red onion, finely chopped 2 bulbs garlic, halved

⅓ cup tomato paste

1 tbsp Vegemite (or Marmite) 1 cup red wine

2 tbsp malt vinegar

¼ cup firmly packed brown sugar 2 cups beef stock

1 sprig bay leaves

Preheat oven to 200°C (180°C fan forced). Dust the lamb in flour, shaking off the excess.

Heat half the oil in a large, non-stick frying pan over medium heat. Add half the lamb shanks and cook, turning occasionally, for 6-8 minutes or until golden brown. Set aside and repeat with remaining oil and lamb. Set aside.

Add the onion and garlic to the pan and cook, stirring, for 4 minutes.

Combine the tomato paste, Vegemite, red wine, malt vinegar, sugar, stock and 2 cups of boiling water in a jug and mix to combine. Add to the frying pan, and bring to a simmer.

Place lamb shanks in a deep-sided ovenproof roasting pan. Pour over the liquid, add the bay leaves and season with salt and pepper.

Cover tightly with foil and cook for 2½ hours, or until the meat is golden brown and it falls away from the bone.

Carefully remove the lamb shanks, strain the cooking liquid into a medium saucepan (reserving the garlic) and place over medium heat. Squeeze the garlic from the skin. Add to the cooking liquid, bring to a simmer and cook for 6 minutes, or until reduced and sticky.