Recipe Craig Cormack and Bertus Basson
1T sunflower oil 6 lamb shanks, cleaned 300ml red wine 2 onions, chopped 3 carrots, chopped ½ bunch celery, chopped 2ℓ beef stock
In a large pot heat the oil, then sear the lamb shanks. Once the shanks have browned, remove them from the pot and deglaze with the red wine. Return the shanks to the pot and add the onions, carrots, celery and stock, so that the shanks are covered. Cook until the meat begins to soften and fall off the bone. You may need to top up the pot with water. Once the lamb is cooked, strain the stock and keep half aside for reheating if you aren’t serving the dish immediately. Reduce the other half and use it as a sauce.