Ingredients
- 250 g of button mushrooms, finely chopepd
- 2 brown onions, peeled and finely chopped
- 4 garlic cloves, minced
- 400 g of tinned cherry tomatoes, sieved with discarded pulp and seeds, or 400g of passata
- 1 pint of chicken stock
- 50 g of cornflour
- 2 tsp of worcestershire sauce
- 1 tbsp of tomato paste
- 1 pinch of paprika
- 1 sprinkle of garlic granules
- 4 lamb shanks, washed and pat dry
- 300 g of chantenay carrots
- 6 shallots, peeled and leave whole
- 2 tbsp of mild acacia honey
- 3 tbsp of olive oil
- 150 ml of full bodied red wine
Method
Step 1
Preheat the oven to 180C/Gas 4.Step 2
On a chopping board sprinkle flour and season this with paprika, salt, pepper and garlic granules.Step 3
Place each shank in the seasoned flour and coat.Step 4
In a large casserole dish heat the olive oil over a medium heat, place each shank in the casserole dish and lightly brown on all sides, then remove from the dish.Step 5
Deglaze the pan with the red wine, add the finely chopped onion and mushrooms and garlic, stirring until the onion are soft. Add the tomato paste.Step 6
Place a sieve over the casserole dish and squeeze through tomato sauce, season with garlic granules and salt and pepper. Add the Worcestershire sauce, shallots and carrots.Step 7
Return the lamb to the casserole dish, add the chicken stock, bring the liquid to the boil then add the honey.Step 8
Cover with a lid and transfer to the oven for 2 1/2 hours, turning the lamb shanks occassionally. Cook for a further 45 minutes then enjoy.