Lamb Shank & Vegetable Stew

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Lamb Shanks		2 (1kg)
Salt & pepper		as required
Flour		as required
Olive oil		as required
Onion (large)		1
Garlic		3 cloves
Carrots		2-3
Celery		2
White wine		150ml
Tinned tomatoes		1 (400g)
Honey		1 tsp
Herbs (bay leaf, rosemary, etc)		as required
Stock		to cover
Mushrooms		8-10

Method

Prep

20min

Cook

Season the lamb shanks with salt & pepper and dredge with flour.

Heat a large deep pan and add the olive oil. Put in the lamb shanks and fry until browned, then remove and keep aside.
　

Add onions, garlic, carrots and celery (all roughly diced) to the pan with some salt and fry. Add the white wine and allow to evaporate.

Add the tinned tomatoes and allow to cook. Add the honey, bay leaf and rosemary and the lamb shanks. Pour in the stock to cover.

Remove any scum while it simmers for 2.5-3 hours. Add the whole mushrooms in the last 30 minutes.
　　　

Remove the lamb shanks and herbs onto a serving dish and blend the sauce in the pan. Enjoy with your favourite vegetable or mashed potato.

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