Food Dump!

On a day like today a dinner is a joy when you’re working from home. Spend 20 minutes putting it together and then let it do it’s thing in the oven all afternoon while you do other things.  It’s another slow cook recipe as the lamb needs to be melting off the bone so I give it a good 3 hours in the oven.

One shank per person is plenty. I get away with 2 big ones for the two of us and the two wee ones.  You can add whatever root veg you like really.

Ingredients

• 2 Lamb Shanks.
• Half a bottle (300ml) of Red Wine.
• 8-10 Shallots, or 2 small onions cut into wedges (leave the root and tip intact on the onions so they stay together)
• 4 cloves of garlic, whole and peeled
• 3 carrots, chopped into chunks
• 1 stick of celery, finely chopped.
• 1 leek, chopped into chunks.
• 3 sprigs of Rosemary
• Vegetable oil.
• Salt and pepper.

Method

1. Preheat the oven to 160, or 150 for a fan oven. That’s gas mark 3 I think.
2. Season the shanks with salt and pepper.
3. In a casserole dish or roasting dish heat some oil over a high heat.
4. Add the shanks and brown all over.
5. Remove the shanks and add the red wine to deglaze the pan.
6. Turn off the heat and add the shallots, garlic, lamb and Rosemary, twigs and all.
7. Tightly cover the dish with tin foil (foil and the lid in the case of a casserole dish).
8. Place in the oven for 2 hours or so.
9. Remove from the oven and remove the shanks. Add the rest of the veggies and rest the shanks on top, re-cover and but back into the oven
10. Cook for another hour or so.
11. Once ready remove the shanks onto a warm plate. Remove the Rosemary and discard.
12. Use a colander to strain the juices from the dish into a saucepan. Put the veggies with the lamb on the warmed plate and cover with tinfoil for 5 mins to rest.
13. Heat the sauce for a few minutes so it reduces slightly. Season it with salt and pepper if needed.
14. Serve with baby boiled spuds, mash or baked potatoes.