Secret Vines Blog
Lamb shanks for a lazy day
7th August, 2009
Lamb shanks for a lazy day
4 big, meaty lamb shanks
1/2 cup plain flour
1 onion, finely diced
2 carrots, diced
4 celery stalks, diced
4 garlic cloves, finely chopped
1 fennel bulb, diced
1 Tbsp ground fennel seeds
2 cups red wine
3 cups stock (chicken, vegetable or beef)
1 can tomatoes
1 Tbsp sugar
1 rosemary sprig
2 bay leaves
olive oil for frying
salt & pepper to taste
Lightly coat the lamb shanks in flour. Heat oil in a large pot and sear the shanks (you may need to do this in batches). Set shanks aside.
Pour a bit more oil into the pot and throw in the vegetables and ground fennel seeds. Saute until vegetables are soft - scrape up any of the brown bits from the shanks at the bottom of the pot. Pour in the red wine and let it simmer for a couple of minutes. Then mix in the stock, tomatoes, sugar, rosemary and bay leaves. Nestle the shanks into the bubbling mixture. Pour over some water so that the shanks are almost covered with liquid. Put the lid on and simmer for about 3 hours or until the meat is falling off the bone. Season with salt and pepper.
Serve with mash potatoes and a Vigna Bottin Red.
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