Slow Cooked Lamb Shanks in Red Wine Sauce

Ingredient:

4 lamb shanks

Salt & pepper to taste

2 tablespoons of olive oil

1 large carrot, cut into small cubes

1 onion, chopped

3 cloves of garlic, chopped

4 sticks of celery, diced into small cubes

2 tomatoes, skin peeled, diced

100g tomato puree

1 bottle of red wine (750ml)

1 litre of beef broth

Few stalks of fresh thyme

1 teaspoon of rosemary

 

Directions:

1.   Season lamb shanks with salt & peppers for at least 1 hour.

2.   Heat oil in a large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks into a plate, set aside.

3.   Into the same pot, add onions & garlic and saute over medium heat until golden brown, about 10 minutes. Add carrots & celery and saute for 5 minutes. Add diced tomatoes.

4.   Stir in red wine, beef broth, rosemary and thyme.

5.   Return the shanks into the pot, press down to submerge. Bring to boil then reduce heat to medium low. Cover and simmer until meat is tender, about 3 hours.

6.  Remove lid & simmer the sauce to allow flavor to concentrate, about 20 minutes. Transfer shanks to platter. Continue boiling the sauce until thickened, about 15 minutes.

7.  Spoon sauce over shanks before serving.