- Recipes
- Lamb Shanks - Gluten Free
Ingredients
- 4 lamb shanks , washed and pat dry
- 250g button mushrooms , finely chopepd
- 300g Chantenay carrots
- 2 brown onions , peeled and finely chopped
- 6 shallots , peeled and leave whole
- 4 garlic cloves , minced
- 400g tinned cherry tomatoes , sieved with discarded pulp and seeds, or 400g of passata
- 2 tbsp mild acacia honey
- 3 tbsp olive oil
- 1 pint chicken stock
- 50g cornflour
- 150ml full bodied red wine
- 2 tsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 pinch paprika
- 1 sprinkle garlic granules
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.
Shop the ingredients
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On Offer
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OfferNow £1.50, was £1.70
Lea & Perrins Worcestershire Sauce 150ml
150ml£1.50
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19 Crimes The Banished Dark Red 75cl
75cl£9.50
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Other
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Cirio Passata Sieved Italian Tomatoes 500g
500g£1.10
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