How do restaurants get their Lamb Shanks so soft and Juicy? ( Some of them anyway…) Its actually damn simple. The Following recipe is for 4 shanks @ about 430gr a pop.

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Ingredients

Yield: 4

 

Lamb Shanks   4 @ +-430gr each

Onion              1 whole

Garlic              2 Cloves

Bay leaf           1

Cloves             1

Red wine         220ml

Tomato Paste   1 teaspoon

Carrots            1

Leeks              1 stem

Celery             1 stem

Black Pepper Corns whole 1 tablespoon

Thyme fresh    1 sprig

Rosemary fresh 1 sprig

 

Method

 

You will need a med sized baking tray, tin foil and use of an oven👍.

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Start by setting your oven to 160°c and roughly chopping the onion, carrot, celery, leek and garlic. Place the shanks as evenly as possible in the tray with the bones facing upward. Evenly scatter the veg around the shanks.

Add the pepper, bay leaf, clove, thyme and rosemary. Next the wine. Now add cold water halfway up the sides of the pan. Place the tomato paste into the liquid. Take a piece of tin foil, making sure its large enough, and carefully cover the top making sure there are no holes or gaps tucking in the edges carefully.

Place the tray in the oven and set a timer for 3 ½ hours. Yip. 3 ½.

The resulting shanks will want to fall off the bone. The baking juices can be strained, reduced and turned into awesome gravy or jus.

Serve with your choice of sides and bam!