Braised Lamb Shanks With Caramelized Vegetables

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 4 lamb shanks
• olive oil
• 2 red onions, sliced thinly
• 1 stalk celery, chopped finely
• 500 ml red wine
• 375 ml hearty beef stock
• 1 bulb of garlic
• 3 rosemary sprigs
• 6 fresh thyme sprigs
• 1 bay leaf
• 100 ml balsamic vinegar
• 2 tablespoons cornflour
• 2 carrots (about200g)
• 500 g sweet potatoes
• 2 tablespoons olive oil
• 3 tablespoons honey
• 4 fresh thyme sprigs

Recipe

• 1 brown lamb shanks all over in a fry pan, remove and set to one side.
• 2 in a large saucepan, heat some oil, add onion and celery, cook until onion softens.
• 3 add wine, stock, garlic bulb, rosemary, thyme, bay leaf and vinegar. return lamb and bring to the boil, reduce heat to a simmer and cook covered over a very low heat, for 2-21/2 hours or until lamb is falling off the bone.
• 4 remove lamb and keep warm, remove garlic bulb, strain the liquid through a sieve, return liquid to pan.
• 5 squeeze garlic from bulb (either use a few sheets of kitchen roll to hold the back and squeeze or place in the fridge to cool quicker.) either blend or process sauce until smooth.
• 6 mix a little water with the cornflour and add to sauce, bring to the boil and stir until mixture thickens.
• 7 caramelized vegetables.
• 8 you will notice if you read the intro above i usually make this with parsnips, turnips and carrots but i could get a hold of these so i made it with carrot and sweet poatoes instead.
• 9 combine all the ingredients, except thyme, in a roasting pan, coat vegetables well, place thyme sprigs on top, and roast 30-40 min's, covered, in a pre-heated oven 180 degrees celcius or until vegetables are cooked through.
• 10 serve over mash with caramelized vegetables.