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Chef On A Mission


Ep 5 - Braised Lamb Shanks

Serves 6

6 lamb hind shanks
1.8l chicken stock
1 onion
1 carrot
1 celery stick
1/2 leeks
2 garlic cloves
50g tomato paste
canola oil
salt and pepper

Pre heat the oven to 170C

Season the shanks with salt and pepper.

Heat a heavy base pan to a medium heat, add a little canola oil then the shanks and brown evenly. Remove from the pan and place in a deep roasting dish.

Roughly chop all the vegetables and while the shanks are browning in a separate pan sautee the vegetables on a moderate heat for 5 minutes stirring occasionally. Add the tomato paste and cook for a further 3 minutes. Add the chicken stock and bring to the simmer.

Pour the stock and vegetables over the shanks and tightly cover with 2 layers of tin foil. Place shanks into the oven and bake for approximately 3 hours or until the meat is ready to fall off the bone. Remove from the oven and allow the shanks to cool in the cooking liquor.