Скачать или смотреть Lamb shanks!

Ingredients
4 lamb shanks
100ml extra virgin olive oil
2 tomatoes, chopped
2 sprigs rosemary
1 head garlic, halved
1 large onion, chopped
1 large carrot, chopped
1 fennel bulb, tops only, chopped (I roast the bottom for a garnish)
250ml red wine
1L beef stock
1 bay leaf
salt to taste
flat leaf parsley
1 tbsp cornflour to thicken the sauce
mash to serve

Method
1. Preheat the oven to 150°C.
2. Heat oil in a large frying pan over medium-high heat. Season the lamb shanks then cook until browned on all sides. Remove from the pan and set aside.
3. Add onion and carrot to the same pan and cook until vegetables are developing colour. Remove from the pan and add the rest of the veg followed by the red wine and cook until it has reduced by half.
4. Return lamb shanks to the pan, add beef stock and bay leaf. Bring to a boil.
5. Transfer everything to an ovenproof casserole dish. Cover and bake in a preheated oven for 3 hours or until the lamb shanks are tender.
6. Once cooked, let the shanks rest in the liquid for 20 minutes before removing and setting aside.
7. Pass the cooking liquid through a sieve and reduce until the salt levels are spot on. Then thicken the sauce by dissolving the corn flour in a small amount of water and whisking it into the sauce. Bring back to a simmer and cook for 5 minutes.
8. When ready to serve, simply pop the shanks back into a 180°C oven for 8-10 minutes or until piping hot.
9. Serve on mash potato and garnish with some roasted fennel and parsley.
10. Enjoy!