Lamb Shanks
I’m not a meat-eater because I don’t enjoy eating meat. I do, I just don’t eat meat.
When I do, it is usually lamb, and Christmas and Easter is not Christmas and Easter without a good roast or slowly braised piece of meat.
This Easter was rather casual and very lovely. I spent most of my weekend with friends and on the road. I felt a lot, loved a lot, ate a lot, and spent time at home.
This slow-braised leg of lamb was Easter Sunday lunch and it was just perfect. I used Knorr’s Rosemary Lamb Gravy as a thickener but bought meat stock and chucked it in my pot just before I popped it into the oven for three hours. This is not a dish you should make if you don’t have time. But it is delicious and worth every ounce of effort that you devote to it.
Ingredients
2 lamb shanks (large)
1 onion, diced
4 garlic, minced
2 carrots, sliced
punnet of cherry tomatoes
6-8 baby potatoes, cut in half
1 tsp bbq spice
1/2 tsp peri-peri spice
sprigs of fresh rosemary
2 cups of good red wine
3 cups of lamb stock
1 packet Knorr lamb gravy
Method
In a large oven-proof dish, heat 1 tbsp olive oil.
Sear the meat on each side and set it aside to cool.
In the same pot fry onions, garlic, and vegetables until they get slightly charred.
Add spices and tomatoes and give the rosemary a rough chop before you add it to the pot.
Let everything marry for about 1 minute and stir the pot every 30 seconds.
Add wine, stock, and your sachet of lamb gravy (mix it first in a mug) to the pot.
Cover and braise your shanks for no less than 3 hours in the oven.
After that let it simmer on the stove for 20 minutes before serving.
I served mine with millet and rice.
