Preparation time is 25minutes
Cook time is 3hours
Total time is 3hours 25minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 2 dried bay leaves
- 1 carrot (finely chopped)
- 1 celery stalk (finely chopped)
- 1 brown onion (finely chopped)
- mashed potato, steamed green beans and finely chopped continental parsley, to serve (to serve)
- 2tablespoons extra virgin olive oil
- 1L beef stock
- 4 sprigs thyme
- 4 garlic cloves (crushed)
- 4 French-trimmed lamb shanks
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Heat oil in a large, flameproof casserole dish over medium-high heat. Cook shanks, turning for 7 minutes or until browned all over. Remove from pan.
Step 2 of 4
Reheat same dish over medium-high heat. Cook onion, carrot and celery, stirring, for 7 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
Step 3 of 4
Add stock, bay leaves, thyme and shanks. Cover dish with lid or foil, then bake for 11/2 hours. Uncover and bake for a further 11/2 hours, turning shanks every 30 minutes. Remove shanks from dish and transfer to a bowl. Cover to keep warm.
Step 4 of 4
Place dish over medium-high heat. Bring pan juices to the boil. Boil, uncovered, stirring occasionally, for 7 minutes or until slightly thickened. Season. Remove and discard bay leaves and thyme. Serve shanks with mashed potato and beans, drizzle over sauce and scatter over parsley.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.