4 Halal lamb shanks
2 tbsp of vegetable oil
1 onion, roughly chopped
1 stick of celery, roughly chopped
1 carrot, roughly chopped
2 garlic cloves, crushed
1 sprig of rosemary, picked
250ml of red wine
750ml of chicken stock, (or lamb stock)
Method
- Heat a casserole pan over a high heat.
- Season the lamb shanks. Brown all over in the oil. Remove from the pan and set to one side
- Add the vegetables, garlic and rosemary to the pan and caramelise to a golden brown colour
- Put the shanks back into the pan and deglaze with the red wine, add the stock and bring to the boil
- Skim any impurities that rise to the top and reduce the heat
- Simmer for 2 hours, until the meat easily comes away from the bone
- Allow to cool in the liquid before removing the meat and setting it aside
- Strain the braising liquid and reduce to a sauce consistency
Recipe credit from https://www.greatbritishchefs.com/
