Lamb Shanks

Elena Duggan & Khanh Ong

Ingredients:

  • 2 lamb shanks
  • Salt
  • 2 tbsp EVOO
  • 1 onion roughly chopped
  • 3 cloves of garlic light crushed
  • 5 sprigs of thyme
  • 2 bay leaves
  • 5 allspice berries crushed
  • 5 cloves crushed
  • 1 carrot halved and then cut into big chunks
  • 1 potato cut to the same size as the carrots
  • 2 stalks of celery cut into chunks
  • 1 parsnip cored and but into chunks
  • 250ml of dry white wine
  • 500ml of reduced salt beef stock
  • 50g farro
  • Crusty loaf of sourdough uncut

Method:

  1. Preheat the oven to 160C
  2. Coat shanks with salt and in a deep casserole dish with a heavy bottom brown the
  3. Shanks for 1-2 minutes with EVOO each side and remove and set aside.
  4. Add onion, garlic, thyme, bay leaves soften for about 3-4 minutes.
  5. Add carrots, potato, celery and parsnip, cook for 10 minutes occasionally stirring.
  6. Return lamb shanks and deglaze with wine and stock.
  7. Reduce liquid by 1⁄4 then add farro.
  8. Cover and place into the oven for 1 and 15 minutes.
  9. Take the cover off and cook for a further 20-30 minutes.
  10. Serve with your favourite crusty bread

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