Braised lamb shanks with crushed herb potatoes

Serves: 4 Prepararation time: 30mn Cooking time: 2H 30mn Difficulty level: Easy

Ingredients USA/Canada Metric

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An easy lamb dish, perfect for any occasion.

4 For dusting 2 tbsp 2 tbsp 2 2 1/2 cup 2 1/4 cups 2 tbsp 1 sprig 4 1/2 cups 2 sprigs 4 sprigs

4 for dusting 25g 2 tbsp 2 2 100ml 500ml 2tbsp 1 sprig 800g 2 sprigs 4 sprigs

4 large lamb shanks plain flour butter olive oil red onions , thinly sliced garlic cloves , crushed balsamic vinegar red wine tomato purée a sprig of rosemary new potatoes , peeled and cut into small chunks large sprigs of thyme , leaves only sprigs mint , leaves only, chopped

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Method

1. Heat the oven to 150C/300F.

2. Melt a knob of butter in a heavy bottomed pan and gently cook the onions and garlic over a medium heat until soft, once cooked remove from the pan.

3. Dust the lamb shanks with flour and season well

4. Place the lamb shanks into the pan and brown all over for at least 2 minutes on each side.

5. Place the lamb shanks along with the onions, garlic, balsamic vinegar, wine, tomato purée, rosemary and seasoning into a casserole dish

6. Cover with a lid and place in the oven to cook for 2 ½ hours until the meat is almost falling off the bone.

7. Remove the lamb from the casserole dish and keep warm. Place the juices in a saucepan and simmer for 10 to 15 minutes to reduce to a thick sauce consistency

8. Meanwhile, boil the potatoes until soft. Drain, add a knob of butter, chopped thyme and chopped mint, then season and crush lightly. Serve with the lamb shanks and gravy.