Slow cooked lamb shanks that just melt in the mouth and have an abundance of yummy gravy (I like my food swimming in sauce, anyone else?!).
Serves 4:
✔️4 lamb shanks
✔️1 tbsp flour
✔️2 tbsp paprika
✔️1-2 tbsp olive oil
✔️1 glass of white wine
✔️2 red onions, finely chopped
✔️2 celery stalks, finely chopped
✔️2 cooking apples
✔️4 garlic cloves, finely chopped
✔️1-2 tsp harissa
✔️juice and zest of 1 orange
✔️handful of rosemary stalks, finely chopped
✔️2 bay leaves
✔️500ml hot vegetable stock
Pre-heat the oven to 150°/130° fan. Season the lamb then toss in the flour and paprika. Heat half the oil in a large, heavy-based casserole pot. Add the shanks and cook for 8–10 minutes until golden all over. Remove and put to one side.
Tip in the wine and turn up the heat until boiling. Scrape the bottom of the pan, tipping the bits and wine over the lamb that is resting.
Wipe out the pot with kitchen paper. Add the remaining oil, then onions and celery. Cook for 4–5 minutes until soft. Add the apple, cook for 2–3 minutes until golden, then stir through the garlic and cook for 1 minute more.
A return lamb to the pot, add Harissa, orange juice and zest, rosemary and bay leaves. Season, then add stock and bring to the boil for one minute cover with a lid and put in the oven for 3 – 3 1/2 hours. Remove the lamb from the pot, blend the juices and veg together and serve with those melt in the mouth shanks and a mountain of mash.
*recipe from an old magazine cut out my mum has which I would like to say would be BBC Good Food but I’m really not sure 🤷🏻♀️
mybossbuysmelunch.com 