THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
SLOW COOKED LAMB SHANKS
IN RED WINE SAUCE
INGREDIENTS
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4 Lamb Shanks
Medium sized onion
3 Carrots
Small Leek
2 sticks of Celery
3 Garlic Clove
2 – 3 glass of Red Wine (depending
on how strong you want it)
2 tins Chopped Tomato
2 tbsp Tomato Paste
2 cups Chicken Stock
3 Thyme sprigs
2 Rosemary sprigs
3 Bay Leaf
METHOD
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30 wirrallife.com
Preheat oven to 180 o c. Season the meat
and using a heavy based pan brown the
shanks in some rapeseed oil on a high
heat. Remove and set to one side.
Reduce the heat slightly and put in
diced carrot, leek, celery, onion and
garlic.
Sweat out for about 5 minutes until
softened. Add the tomato puree and
cook out for a further 5 minutes. Use
a little water to loosen up if it all starts
to catch.
Add the wine and turn up the heat. Use
a spoon to scrape the side of the pan to
get all the caramelised bits off.
Now put in the remaining ingredients
and give it a good stir, place the shanks
in the cooking liquid in put a tight
fitting lid or foil on the top.
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Cook in the pre-heated oven for
2.5 hours checking and stirring
occasionally.
When the meat is starting to come
away from the bone remove the shanks
and rest to one side. Use a blender to
blitz the sauce. Use a little water if it is a
bit thick or is too strong in flavour.
Serve with a good dollop of creamy
mash and sweet peas… Enjoy!