Easy Slow Cooked Lamb Shanks

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A seriously fool-proof delicious recipe

Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:

Dietary guidance: n g d 

Tags: main ·

Ingredients

Vanilla Pod shopping list
• 1 jar Ogilvie & Co Pasta Sauce with White Wine
• 6 x anchovy, fillets

Other Shopping List
• 4 x lamb shanks
• sea salt and ground pepper
• 1 x teaspoon coriander seeds
• 1 x small fresh chilli, chopped
• 1 x tblspn fresh rosemary (chopped)
• 1 x tblspn flour
• 1 x tblspn olive oil
• 1 carrot, quartered & finely sliced
• 6 sticks celery, quartered & sliced
• 1 x tblspn fresh rosemary (garnish)

Method

1. Season the lamb with salt and pepper & dust with the flour.
2. Heat oil in a thick-bottomed casserole pan, brown the meat & remove from pan.
3. Add carrot, celery, rosemary and a pinch of salt and cook until softened.
4. Add the pasta sauce and allow to simmer for 2 minutes.
5. Add the anchovies, shake the pan and return the lamb.
6. Bring to the boil, & cook in the oven with lid on at 160 degrees for 2 ½ hours, then remove the lid and cook for a further ½ an hour.
7. Skim off any fat and taste for seasoning. Stir in a handful of roughly chopped rosemary. Serve with either mash, couscous or rice.

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