Lamb Shanks

by | Apr 21, 2019 | 0 comments

INFORMATION

DifficultyIntermediateYields4 Servings
Prep Time10 minsCook Time7 hrs 40 minsTotal Time7 hrs 50 mins

INGREDIENTS

 2 tbsp Olive Oil
 2 tbsp Tomato Purée
 250 ml Light Red Wine (pinot noir)
 2 tbsp Flour (plain)
 500 ml Stock (vegetable / chicken / lamb)
 4 Lamb Shanks
 1 Onion (finely chopped)
 2 Carrots (chopped)
 2 Celary Stalks (chopped)
 6 Garlic Cloves (peeled)
 Bay Leaves
 Thyme
 Parsley (optional)
 Salt (to taste)

INSTRUCTIONS

1

In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. 

2

Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.

3

Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker.

4

Add the carrots, celery, garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on.

5

Cook on low for up to eight hours or on high for four hours. Turn the shanks over at some point during the cooking.

6

After 6-8 hours the lamb should be tender and starting to fall off the bone.

7

If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.

Ingredients

 2 tbsp Olive Oil
 2 tbsp Tomato Purée
 250 ml Light Red Wine (pinot noir)
 2 tbsp Flour (plain)
 500 ml Stock (vegetable / chicken / lamb)
 4 Lamb Shanks
 1 Onion (finely chopped)
 2 Carrots (chopped)
 2 Celary Stalks (chopped)
 6 Garlic Cloves (peeled)
 Bay Leaves
 Thyme
 Parsley (optional)
 Salt (to taste)

Directions

1

In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. 

2

Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.

3

Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker.

4

Add the carrots, celery, garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on.

5

Cook on low for up to eight hours or on high for four hours. Turn the shanks over at some point during the cooking.

6

After 6-8 hours the lamb should be tender and starting to fall off the bone.

7

If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.

Lamb Shanks
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Tanya

Tanya

Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected. She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.

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