Lamb Shank

This one takes a bit of time to make, but the tasty, fall-off-the-bone tender lamb is worth it.

Time: 3 hours 15min  Portions: 4


4 Medium lamb shanks
3 tbls Honey
1+1/2 Cups red wine
2 tbls English mustard
Fresh rosemary
3 Cloves garlic (crushed)
3 Carrots (chopped)
1 Red onion (chopped)
500ml Lamb stock
1 Packet mushrooms (sliced)
3 tbls butter (for frying)
Black pepper


Preheat oven to 160°C. Spice the shanks with salt, pepper and paprika. Over medium heat, brown the shanks in a bit of butter. Put aside. In the same pan, fry the onion, garlic until fragrant. Add the mushrooms and carrots and fry for 5-8min. Combine the wine, stock, mustard, honey and rosemary and pour it into the onion mixture and stir well. Bring to a boil and then remove from heat.

Place the shanks in a casserole dish and pour the sauce over them. Place in the oven (covered) for 2.5 hours, turning them over half way through. Remove shanks from the sauce. Increase heat to 220°C, place the shanks back in the oven (without the sauce) and cook for another 15min uncovered. While they’re cooking, bring the sauce to boil over medium heat until thickened. Serve immediately.

This goes well with roast potatoes and baked beetroot or baked sweet potatoes


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