Winter food in the best possible way. Cook until the meat falls off the bone and feel free to substitute the red wine with all beef stock or broth.
- 4 lamb shanks
- Olive oil, or fat of choice
- 500ml of The Stock Merchant Beef Bone Broth or Grass Fed Beef Stock
- A few sprigs of fresh rosemary
- 1 bay leaf
- 1 head of garlic, cloves crushed
- 2 ribs of celery, diced
- 2 brown onions, finely diced
- 2 carrots, diced
- 250ml cup of robust red wine (can replace with more beef stock or broth if preferred)
- 1 head of cauliflower, florets removed and steamed
- 125ml of The Stock Merchant Chicken Broth or Free Range Chicken Stock
- 2 tablespoons of grass-fed butter, or extra olive oil
- Sea salt and cracked black pepper
- Preheat oven to 170 degrees
- Heat the olive oil in a large dutch oven and sear the lamb shanks on all sides, over medium to high heat, for about five minutes, or until browned. Set aside.
- Add the onion, garlic, celery and half of the rosemary. Saute until the onion is translucent. Add the wine and bring to a gentle simmer, scraping all the golden bits of flavour from the bottom of the pan. Add the stock and bay leaf and the rest of the rosemary and bring to the boil.
- Add the lamb shanks and reduce the heat.
- Cover with a fitted lid and allow to cook in the oven for between two to three hours. Maybe more! Let it go until the meat is falling off the bone.
- Cauliflower mash. Do it while your lamb cooks. Basically you want to whiz together your steamed florets with the chicken stock, butter, salt and pepper. Play with the ratios a little. If you do eat dairy, this would be a great moment to throw in a bit of Parmesan cheese.
- Serve the shanks with roasted vegetables, over the cauliflower mash.