Easy Braised Lamb Shanks

1. 1

   Heat half of the olive oil in a heavy flame-proof casserole.

2. 2

   Add the onion and saute for 3 to 4 minutes until soft.

3. 3

   Add the garlic and cook for a further 2 minutes.

4. 4

   Add the tomato puree, carrots, tomatoes, wine, stock, herbs, allspice and seasoning.

5. 5

   Bring to the boil.

6. 6

   Heat the remaining olive oil in a heavy-based frying pan and brown the lamb shanks on all sides.

7. 7

   Add the lamb to the casserole, cover and cook in a preheated oven for 1 1/2 to 2 hours, stirring from time to time, until the meat comes away from the bone easily.

8. 8

   Lower the oven temperature.

9. 9

   Lift the lamb shanks out of the casserole and place in an oven-proof dish; keep warm in the oven.

10. 10

    Strain the sauce into a saucepan and boil steadily until reduced by about half.

11. 11

    Add the arrowroot to thicken the sauce slightly if necessary and heat, stirring, until thickened.

12. 12

    Place the lamb on a warmed serving plate and pour on the sauce.

13. 13

    Garnish with thyme and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.