Braised lamb shanks

Name: Braised lamb shanks
Yield: Feeds four to six
Ingredients: 4 sprigs of rosemary; 1 bay leaf; 10 sprigs of fresh thyme; 4 sprigs of parsley; 200 ml (7 fl oz) white wine; 400 g (14 oz) canned tomatoes; 2 celery stalks, finely chopped; 2 garlic cloves, crushed; 3 tbsp olive oil; 6 lamb shanks; 2 onions; 2 leeks; 2 carrots; 2 parsnips; 200 to 400 ml (7 to 14 fl oz) water or broth; 200 to 400 ml (7 to 14 fl oz) water or broth; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Feeds
four to six

Difficulty
Medium

Appears in

Old Food

By Jill Dupleix

Published 1998

About

Traditionally poor people’s food, this is the new luxury - food cooked with no rushing, no pressure, and no worries. And the leftovers make a sensational sugo for pasta for tomorrow night. If there are any leftovers.

Ingredients

2 carrots
2 parsnips
2 onions
2

Gluten-free

Method

Peel carrots, parsnips and onions and finely chop. Chop leeks in half lengthwise, and cut into 5 cm (2 in) lengths.

Heat olive oil in a heavy-bottomed lidded casserole that will take direct heat, and brown lamb shanks really well (until dark brown) on top of the stove. Remove shanks, add carrot, parsnip, onion, leeks, celery and garlic, and cook for 10 minutes until they start to soften