Morgan's Braised Lamb Shanks
|Lamb shanks||6 , frenched|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||6 Clove (30 gm)|
|Carrot celery and onion||2 Cup (32 tbs), diced|
|Tomato paste||1⁄2 Cup (8 tbs)|
|Dry red wine||1 1⁄4 Cup (20 tbs)|
|Beef stock||2 Quart|
1)Add salt and pepper to lamb.
2)In a large roasting pan with a lid, heat some oil. Fry lamb in it until brown on all sides.
3)Remove lamb and add in garlic, diced vegetables and cook until soft.
4)Add in rosemary, thyme, wine and tomato paste.
5)Simmer until wine reduces to half its original volume.
6)Pour in the stock and add lamb back into the pan.
7)Cover and simmer for 90 minutes to 120 minutes until lamb is soft and cooked.