Lovely Lamb – Lamb Shanks with Thyme and Rosemary
Lamb Shanks with Thyme and Rosemary
Serves 4
Prep time : 15 minutes
Cooking time : 90 minutes
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Ingredients
4-6 lamb shanks, French trimmed.
Flour, for dusting.
Olive oil.
Salt and cracked black pepper.
1 large carrot, chopped roughly.
1 large celery stick, chopped roughly.
6 pickling onions, peeled and halved.
400 gram can crushed tomatoes.
3 cups beef stock.
3 sprigs rosemary.
3 sprigs thyme.
150 grams baby spinach leaves.
Couscous, to serve.
Method
In a shallow bowl place the flour, salt and pepper, and stir to combine.
Dust the lamb shanks in the flour mixture and shake off the excess.
Place a large deep saucepan over medium-high heat and add a little olive oil.
Cook the lamb shanks, in batches, for 3-4 minutes or until browned.
Reduce the heat to low and return all the lamb shanks to the pan.
Add the carrot, celery and onion and cook, stirring for 3-4 minutes.
Add the tomato, beef stock, rosemary and thyme and stir to combine.
Cook for 1 hour, covered.
Uncover and continue cooking, stirring frequently, for another 30 minutes until shanks are very tender.
Stir through the baby spinach leaves and cook for another 3-4 minutes or until wilted.
Serving
Serve with couscous.
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