Slow cooked lamb shanks

1/2 tbsp smoked paprika
1 tsp dried oregano
1 tsp dried mint
1 tsp dried thyme
1 tbsp fresh rosemary, chopped
2 lamb shanks
2 tbsp olive oil
2 carrots, diced
2 sticks celery, diced
3 onions, finely chopped
4 garlic cloves, chopped
1 star anise
250 ml sherry
500 ml lamb (or meat) stock

Preheat the oven to 180C/gas 4. Combine the smoked paprika, a teaspoon of salt, oregano, mint, thyme and rosemary in a shallow dish and season with black pepper. Place the lamb in the spice and herb mixture and turn to coat. Heat the oil in a large flameproof casserole and brown the coated lamb on all sides in the hot oil. Set aside.

Sauté the carrots, celery, onions, garlic and star anise for about 10 minutes in the same pan, then turn the heat up and deglaze the pan with the sherry or port. Return the lamb to the casserole and pour in enough stock to cover. Stir well and once it’s bubbling, cover and pop in the oven for 3 hours until tender.

Once cooked remove the lamb shanks from the casserole and keep warm in a low oven. Strain the remaining sauce back into the casserole, pressing the veggies well to extract maximum flavour. Simmer until reduced and syrupy

Serve the shanks with the celeriac and potato mash, kale and the sauce casserole.

Original post with credits


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