Lamb Shank

SERVES: 4
PREP TIME: 20 MINUTES
STOVE TOP TIME: 1 HOUR 45 MINUTES
WONDERBAG TIME: 8 HOURS OR OVERNIGHT
DIFFICULTY: EASY TO MODERATE

INGREDIENTS

• 4 large Lamb Shanks
• 30ml Oil
• 2 Onions, peeled and chopped
• 4 Cloves Garlic, chopped
• 1 Chilli, chopped
• 30ml Balsamic Vinegar
• 2 sprigs Rosemary
• 4 sprigs Thyme
• 4 Carrots, peeled and chopped
• 50ml Brown Sugar
• 500ml Red Wine or Beef Stock
• 2 tins chopped Tomato
• 1 tin Tomato Puree
• 15ml Salt
• 15ml Pepper

 DIRECTIONS

1. In a frying pan, brown the seasoned lamb shanks and set aside.
2. In a large pot, heat the oil and fry the onion and garlic until light golden.
3. Add the chilli and balsamic vinegar and simmer for 2 minutes.
4. Add the lamb shanks and all the remaining ingredients and bring to the boil.
5. Turn down the heat and simmer for 1 hour 20minutes.
6. Place the lid on the pot, and place in the Wonderbag on a cloth or mat and seal.
7. Leave to cook or 8 hours or overnight.
8. Serve with mash and roasted vegetables.