Leave-in-the-oven Lamb Shanks
From ‘Fay’s Family Food’ by Fay Ripley
Courses
Main
Servings
Prep Time
4
15
minutes
Cook Time
3.5
Hours
Servings
Prep Time
4
15
minutes
Cook Time
3.5
Hours
Ingredients
Splash of oil or ghee
4
lamb shanks
2
large onions
chopped
1
stick celery
chopped
450
g
carrots
cut into chunks
4
Garlic cloves
crushed
handful of fresh rosemary leaves
400
ml
veg or bone broth or water
2
x 400g tins chopped tomatoes
2
star anise
freshly ground black pepper
2
tbsp
runny honey
Instructions
Preheat the oven to 160oC.
Heat the oil and brown the lamb shanks in a large casserole dish then remove.
Add the onions and celery and fry a little before adding the garlic, carrots and rosemary and frying for a further 5 minutes.
Add the stock, tomatoes, star anise and a grind of pepper.
Bring to the boil and place the shanks in with the bones sticking out.
Trickle the honey over the top of the exposed meat, cover with a lid and cook in the oven for at least 3 hours.