Slow Braised Lamb Shanks

3 tablespoons olive oil
4 lamb shanks
4 celery sticks, roughly chopped
2 medium carrots, peeled, roughly sliced
2 red onions, unpeeled, roughly chopped
1 garlic bulb, unpeeled and halved
1 tin tomato paste
1 fresh bay leaf
5 sprigs thyme leaves
2 sprigs
300ml red wine
200ml port
500ml veal or chicken stock, or enough to cover the lamb shanks

Preheat the oven to 150° C.

Heat the olive oil in a casserole and fry the lamb shanks for a few minutes, turning regularly, until browned all over. Remove from the casserole and set aside.

Add the vegetables and herbs to the casserole and fry for 5- 10 minutes.

Add the tomato paste and fry for a couple minutes to cook it out. Add the wine and port to the pot, bring to the boil and allow to reduce dor 5 minutes. Add the stock and return the lamb shanks to the casserole.

Cover the casserole with a lid and cook in the oven for 2½-3 hours, or until the lamb shanks are very tender.

To serve, remove the lamb shanks from the casserole and place onto serving plates. If the sauce is too thin, place it back on the heat and reduce until it has cooked down, intensified in flavour and has thickened slightly. Serve the lamb shanks with the sauce and vegetables poured over.

Delicious served with creamy mashed potato or soft polenta with loads of Parmesan.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours