Braised Lamb Shanks and Vegetables

Serves 4

8 frenched lamb shanks
2 tbsp olive oil
1 onion, diced
1 stick celery, diced
1 carrot, peeled and diced
1 tbsp plain flour
425 g can chopped tomatoes
1 cup white wine
½ cup beef stock
4 sprigs fresh thyme
3 bay leaves
extra thyme leaves, to garnish
shredded rind of a lemon

Preheat oven to 180ºC. In a large frypan heat 1 tablespoon of the olive oil. Brown the shanks on all sides then set aside.

Heat the remaining oil in the frypan, add the onion, celery and carrot, cook and stir for 3-4 minutes without browning. Stir in the flour then add the tomatoes, wine and beef stock. Slowly bring to the boil and stir until slightly thickened. Pour into a large baking dish.

Place the shanks on top in a single layer. Add the thyme and bay leaves. Cover securely and bake for 1½ hours or until shanks are very tender. During the last 30 minutes cook uncovered. Remove the shanks and keep warm. Spoon off any surface fat and boil the sauce for about 5 minutes until reduced and thickened.

Serve the shanks on a bed of mashed orange sweet potato and spoon over the sauce. Garnish with extra thyme leaves and sprinkle with lemon rind.

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Braised Lamb Shanks and Vegetables