Yummy Mummy Braised Lamb Shanks

"A recipe that I came up with after skimming through seemingly hundreds of recipes that either had ingredients that I can't eat or ingredients that we don't like... Perhaps you will like this too, and if so, enjoy!"
 
Download
photo by I'mPat photo by I'mPat
photo by I'mPat
Ready In:
4hrs 15mins
Ingredients:
10
Serves:
3
Advertisement

ingredients

Advertisement

directions

  • Preheat the oven to 150°C Finely dice the onions, carrots and celery.
  • Heat the oil in a heavy casserole dish or dutch oven until shimmering and brown the lamb shanks on all sides, then set aside.
  • Reduce the heat and gently cook the onion, carrot, celery until they are soft and translucent.
  • Stir in tomato paste and mustard powder and cook for a few minutes more.
  • Stir in the vinegars then return the shanks to the pan.
  • Add water to almost cover the meat.
  • Place in the oven and cook gently until the meat is falling off the bones, approximately 3 1/2 hours.
  • Remove the shanks from the stew, skim the fat from the top, mash the veges into the liquid.
  • Bring to a simmer and reduce until nice and thick.
  • Stir in the rice flour if the sauce still needs more thickening.
  • Add the shanks back to the sauce and bring back to serving temperature, then serve over creamy mashed potatoes, polenta or your favorite starch, add a green vege and you are all balanced and good to go.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. If you love fall of the bone lamb shanks then this recipe is a must and well gravy you have enough to sink in, all we had left was shiny bones delicious. I didn't thicken with flour but just reduced by boiling and then did a rough puree with a stick blender and still had heaps of gravy left. Thank you Kiwibird #2, made for Bargain Basement.
     
Advertisement

RECIPE SUBMITTED BY

I'm a work from home mum who loves to feed her family good, nutritious and delicious meals. I'm also all about not wasting food so I love to find recipes that use odds and sods out of my fridge, vege box and freezer. My daughter is 4 and she is the light of my life, always (or almost always) smiling. We are a family that really sticks together, my DH and I live with his parents, or in the same property and we love spending time with them. We have a spoodle named Cocoa (can you guess my favorite craving) and when MIL is home we have a spaniel named Sid. 2 cats lurk about the property but are not very domesticated. My favorite cookbook is anything from Nigella Lawson, I have all but her latest and cook regularly from them. I'm also addicted to zaar and find that I'm doing heaps of things from here since inspiration is only a couple of keystrokes away. Add that to a blog reading addiction (mostly food related) and you have the best recipe for ever expanding waistline and ever decreasing worry about same! More recently I have discovered that I can't tolerate gluten and so have been changing up my recipes to accommodate where its been needed - or using GF pasta and the like with old favorites that don't need any other rejigging.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes