Braised lamb shank

1. 1

   Separate the porcini from its stock, keeping the stock on one side, and chop.

2. 2

   Pre-heat an oven to 160C / 140C fan.

3. 3

   Heat the oil in an oven proof pot.

4. 4

   Brown the lamb shank then put to one side.

5. 5

   Brown the shallots then add the garlic, carrots and mushrooms, cooking for a 2-3mins.

6. 6

   Use a little bit of chicken stock to deglaze the pot.

7. 7

   Add the porcini stock and tomato puree.

8. 8

   Add the lamb shank back to the pot and add the chicken stock until its about 2/3rds covering the shank.

9. 9

   Add the rosemary, cover and cook for 3hours in the oven.

10. 10

    Remove the lid and cook for another 15-20mins.

No additional tips available.