Stewing

Brown meat off and add vegetables for example root vegetables celeriac, onions, carrots, etc. Then add stock wine herbs bay leaves and cover. Cook slowly on the hob or in a braising dish in the oven on a low heat until tender. Just before serving thicken with corn flour. Stews are always better next day reheated.

Roasting

Roast in stock and vegetables on 180˚c/350˚f gas mark 4 for about 1 and 30 minuets

Lamb Shanks in Red Wine Recipe

RECIPE INGREDIENTS

8 lamb shanks
1 Tablespoon olive oil
1 tablespoon sugar
11/2 cups dry red wine
2 cups beef stock
3 cloves garlic crushed

Caramelized Onions

40g butter
2 medium red onions sliced thinly
1/4 cup brown sugar

Method:

Lamb Shanks
Pre heat oven to slow
Heat oil in large flameproof baking dish
Cook shanks till browned all over
Stir in sugar, wine, stock and garlic and bring to boil

Transfer the lamb slowly to oven, roast and cover for 4 hours turning twice during cooking. Remove lamb from dish, cover to keep warm, Pour liquids into a medium saucepan and simmer until reduced by 1/3

Caramelized Onions

Melt butter in medium saucepan, cook onion stirring about 15 minutes or until browned and soft. Stir in sugar and cook stirring about 15 minutes or until onion is caramelized

Lamb Shanks Braised in Red Wine

RECIPE INGREDIENTS

6 lamb shanks, about 1 1/4 pounds each
3 tablespoons olive oil
2 teaspoons crushed black peppercorns
2 bay leaves
8 cups chicken broth
3 cups dry red wine (about 1 bottle)
2 heads garlic, halved crosswise
4 ribs celery, cut into large dice
4 carrots, cut into large dice
1 large onion, peeled, cut into about 8 wedges
1 cup thickly sliced mushrooms (about 4)
Five 3-inch sprigs fresh rosemary

RECIPE METHOD

Heat the oven to 425 degrees. Season the shanks with salt and pepper. In a large, high-sided ovenproof pot, heat the oil until barely smoking. Sear the shanks in batches on all sides until golden brown. Put all the shanks in the pot; add the peppercorns, bay leaves, stock, wine, garlic, celery, carrots, onion, and mushrooms. Put the pot in the oven and cook, turning the shanks every 1/2 hour, until the meat is very tender but still on the bone, about 2 hours. (If making ahead refrigerate the shanks and cooking liquid separately. Before reheating, remove the fat from the liquid. Put the shanks and the liquid in a covered roasting pan in a 400 degrees oven for about 20 min.)

Remove the shanks and some mushrooms and onions and cover them with foil. Strain the braising liquid into a medium saucepan, degrease carefully, and simmer gently until its flavor is intensified and its volume is reduced by about a third. Serve the shanks on top of the Roasted Garlic and White Bean Puree; ladle the sauce over the lamb. Serve some of the mushrooms and onions on the side.