AGE APPROPRIATE: 6 months +
- Large heavy-based pot
- Cutting board
- Blender or Food Processor (optional)
- 4 lamb shanks
- Salt and pepper
- 2 tbsp olive oil
- 1 brown onion large, diced
- 4 cloves garlic finely chopped
- 1 cup celery diced
- 1 cup carrot diced
- 3.5 cups bone broth
- 800 grams tinned tomatoes
- 50 grams tomato paste
- 2 tbsp balsamic vinegar
- 2 bay leaves
- 6 sprigs thyme or rosemary
- Preheat oven to 170C
- Season the lamb shanks with salt and pepper
- In a large heavy based pot, heat the olive oil, then sear the lamb shanks until browned all over (about 5 minutes).
- Place the lamb on a plate, and drain any excess fat from the pot. Place the pot back on a medium heat and add another drizzle of olive oil, add the onion and garlic and cook for a few minutes.
- Add the celery and carrot and cook for a further 5 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the bone broth, tomatoes, tomato paste, balsamic vinegar, bay leaves and thyme/rosemary. Stir to combine.
- Add the lamb shanks (and any juices from the plate) back into the pot, submerge as much as you can under the sauce - if there is a lot of meat not submerged, add more bone broth
- Place the lid on, and pop in the oven for about 2.5-3 hours. The meat should be still on the bone but soft and easily pulled off when it's ready. If it's not, put the lid back on and check in half an hour
- Once the meat is ready, take the lid off and turn the oven up to 190 C and allow the sauce to reduce for 30 minutes while you make the mashed veg.10. Optional, but if you prefer your sauce to be smooth, you can take the meat out at this point, and place the sauce into a blender/food processor and blitz until smooth (see notes).
- Serve with mashed veg, and drizzle over the sauce!
2. I served this with a mash of cauliflower/potato and butter!