LAMB SHANKS

Lamb Shanks image

Provided by Jaded spoon

Number Of Ingredients 16

4 lamb shanks
3 stalk(s) celery, chopped
3 carrots, diced
1 red onion, chopped
5 cloves of garlic, whole
3 bay leaves
1/2 capsicum, diced
2 Tbsp parsely, chopped
hand full cherry tomatoes, whole
1/2 c mushrooms, sliced
1/2 tsp chilli
salt and pepper
1 c red wine
2 c chichen stock
1 heaped Tbsp tomato paste
water

Steps:

1. In a heavy baking dish place baking paper on the bottom then layer the shanks on top and add all the ingredients but the tomato paste and water.
2. Cover with baking paper and foil, snugly and place in a preheated 250 C oven for 20 mins then lower the temp to 160 C for 2 hours. Take off the covering and up the temp to 200 C and cook till shanks are falling off the bones.
3. Take the shanks out of the veggie sauce. Heat up a large frypan and toast the tomato paste, add the veggie sauce and let it bubble away whilst you take all the meat off the bone. If it gets too dry add some water as you want it to have a nice sauce to it. Season to taste again then add the meat back in and bring to bubbling point again.
4. Serve with Mashed potato, pasta or rice