Braised Lamb Shank
4 lamb shanks
2 tbsp of vegetable oil
1 onion, roughly chopped
1 carrot, roughly chopped
1 stick of celery, roughly chopped
1 sprig of rosemary, picked
2 garlic cloves, crushed
250ml of red wine
750ml of chicken stock, (or lamb stock)
Method
Heat a large casserole pan over a high heat, season the lamb shanks and fry in the oil until evenly browned all over. Remove from the pan and set aside
Add the vegetables, rosemary and garlic to the pan and caramelise to a golden brown
Put the shanks back into the pan and deglaze with the red wine, add the stock and bring to the boil
Skim any impurities that rise to the surface and reduce the heat
Simmer for 2 hours, until the meat easily comes away from the bone
Allow to cool in the liquid before removing the meat and setting it aside
Strain the braising liquid and reduce to a sauce consistency
