A tender lamb shank cooked to perfection.
- 750ml Port
- 500ml beef broth (or liquid beef stock)
- 50ml tomato paste
- 375ml red wine, or more beef broth
- 35g cake wheat flour
- 30ml olive oil, separated
- 5 thyme sprigs or 6g dried thyme
- 4 parsley sprigs (optional)
- 3 dried bay leaves (or 5 fresh bay leaves
- 4 lamb shanks, about 400g each
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 carrot, finely chopped (optional but recommended)
- 1 celery stalk, finely chopped (optional but recommended)
- Salt and pepper to taste
- Sprinkle shanks with salt, pepper and flour. Heat oil in large heavy-based pot over medium heat.
- Working in batches, add shanks to the pot and cook for about 8 minutes or until brown on all sides. Transfer shanks to a bowl.
- Add onion, garlic and carrot to the pot and sauté for about 10 minutes or until golden. Stir in all the remaining ingredients. Return shanks to the pot, pressing down to submerge.
- Bring to the boil. Reduce the heat to medium-low, put the lid on and simmer for about 2 hours.
- Remove the lid and simmer a further 30 minutes or until the meat is very tender. Transfer shanks to a platter and tent with tinfoil. Boil juices in the pot for about 15 minutes or until thickened.
- Season to taste and spoon over the shanks. Serve with charred tomatoes and grilled onion rings.