YUMMY MUMMY BRAISED LAMB SHANKS

Yummy Mummy Braised Lamb Shanks image

A recipe that I came up with after skimming through seemingly hundreds of recipes that either had ingredients that I can't eat or ingredients that we don't like... Perhaps you will like this too, and if so, enjoy!

Provided by Kiwibird 2

Categories Stew

Time 4h15m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

6 lamb shanks
2 tablespoons garlic oil
2 onions
3 carrots
1 stick celery
3 tablespoons tomato paste
1 tablespoon mustard powder
1/4 cup balsamic vinegar
1/4 cup white wine vinegar
1 tablespoon rice flour

Steps:

Preheat the oven to 150°C Finely dice the onions, carrots and celery.
Heat the oil in a heavy casserole dish or dutch oven until shimmering and brown the lamb shanks on all sides, then set aside.
Reduce the heat and gently cook the onion, carrot, celery until they are soft and translucent.
Stir in tomato paste and mustard powder and cook for a few minutes more.
Stir in the vinegars then return the shanks to the pan.
Add water to almost cover the meat.
Place in the oven and cook gently until the meat is falling off the bones, approximately 3 1/2 hours.
Remove the shanks from the stew, skim the fat from the top, mash the veges into the liquid.
Bring to a simmer and reduce until nice and thick.
Stir in the rice flour if the sauce still needs more thickening.
Add the shanks back to the sauce and bring back to serving temperature, then serve over creamy mashed potatoes, polenta or your favorite starch, add a green vege and you are all balanced and good to go.

Nutrition Facts : Calories 1321.6, Fat 68.1, SaturatedFat 27.5, Cholesterol 484.2, Sodium 537.4, Carbohydrate 23, Fiber 4.2, Sugar 11.5, Protein 145.1