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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.