Lamb Shanks

Serves 4

¼ cup (60ml) olive oil
4-6 large lamb shanks, French trimmed
plain flour
salt and pepper
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
2 tomatoes, peeled and chopped
½ cup red wine
1 ½ cups water

1. In a heavy based cooking pot with a lid, heat the oil. Lightly dust the lamb shanks with flour, salt and pepper and brown them, two at a time, in the oil. Set aside.
2. Add a little more oil to the pan if needed and sauté the onion until soft and translucent, then add the garlic and cook for another minute, stirring with a wooden spoon. Add the carrots, parsnips and tomatoes, and allow to cook for 5-10 minutes until the flavours have amalgamated.
3. Return the shanks to the pot, add the wine; bring to the boil. Add the water and turn down the heat to very low. Cover the pot and allow the stew to simmer slowly for 2 to 2½ - the meat should be almost falling from the bone. Turn the shanks at least once during cooking. Season to taste with salt and pepper.
4. Serve with mashed potatoes, rice or buttered noodles.

Woman’s Weekly – May 2008