Lamb Shanks
Ingredients (serves 4)
4 lamb shanks (oven ready)
500ml red wine
3 tbsp olive oil
1 small onion
1 carrot
50g leek
1 sprig thyme
1 sprig rosemary
1 tbsp flour
1 tbsp concentrated tomato puree
2 cloves garlic
seasoning
Season the shanks and sprinkle on the flour. Heat the oil and seal off the meat on all sides until golden brown. Take out the shanks, dice all the vegetables and add to the pan, cooking over a medium heat for 2-3 minutes. Add the tomato paste and garlic and cook for a further two minutes, stirring continuously. Add the red wine and herbs and put the lamb shanks back in. Cook very slowly over a low heat for 45-50 minutes. Place one shank on each plate, strain the sauce and pour around the meat. Add the vegetables on the side and serve.
Recipe courtesy of Perth Farmers Market
Food photographs are serving suggestions only.