The vegetables used in the braise give a depth of flavour and colour as well as taking on the flavours of the broth, so don’t throw them away, make it part of the accompanying vegetables. Serve alongside mashed potato to soak up the juices and enjoy with a glass of our Beelgara Black Shiraz.
4 Lamb Shanks
1 tablespoon oil
2 medium onions
5 whole cloves of garlic
2 sprigs of rosemary
500ml Chicken stock
Preheat oven to 180ᵒC (fan-forced)
Place the wine in a medium saucepan and reduce to a quarter of its original volume. This removes the alcohol and some of the other impurities and produces a beautiful concentrated sweet flavor that can then be extended to form the braising liquid.Add the chicken stock and rosemary, bring to the boil and put to the side.
Heat a frypan to high and add the oil. Season the shanks and lightly brown. Remove to a deep baking dish.
Cut the onion into quarters and brown on the cut side. Add that to the baking dish along with the carrot, cut into similar sized pieces, and the garlic cloves, lightly crushed with the side of a knife.
Check the seasoning on the braising liquid, adjust, and add it to the baking dish. Cover and place in the oven for 2 ½ hours.
Remove from the oven and serve the shanks with its juices and the braised vegetables.