Braised Lamb Shanks with Carrots

Name: Braised Lamb Shanks with Carrots
Cuisine: Irish
Ingredients: 1 tbsp rapeseed oil; 6 lamb shanks, well trimmed and knuckles removed; 4 celery sticks, sliced; 4 garlic cloves, peeled; 1 onion, roughly chopped; 75 g (3 oz) plain flour; 1 fresh thyme sprig; 1 fresh rosemary sprig; 2 litres (3 ½ pints) beef stock; 600 ml (1 pint) red wine; 1 tbsp tomato purée; 200 g (7 oz) carrots, cut into wedges; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; champ, to serve; chopped fresh flat-leaf parsley, to garnish

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

Ask your butcher to trim off any excess fat from the lamb shanks and remove the knuckles, as that can be a difficult job. Although now popular restaurant fare, lamb shanks are still good value for money so it’s well worth seeking them out.

Ingredients

1 tbsp rapeseed oil
6 lamb shanks, well trimmed and knuckles removed
4 celery sticks

Europe
Ireland
Main course

Method

Preheat the oven to 160°C (325°F/gas mark 3).

Heat the oil in a large casserole (that has a lid) over a high heat. Add the lamb shanks and fry until lightly browned on all sides, turning regularly. Transfer to a plate. Add the celery, garlic and onion to the pan and sauté for 5