I served the lamb shank on a bed on creamy potato & parsnip mash, sautéed chestnut thyme mushrooms and steamed asparagus, with a red wine sauce.
All of the fat of the lamb becomes so tender and all the meet falls of the bone. A gorgeous tender winters meal.
To serve 2:
2 lamb shanks
1 celery stalk
Fresh thyme sprigs
500ml lamb stock
1 glass of red wine
1/2 glass of sherry
Mash & vegetables to serve
Preheat the oven to 150 degrees fan.
Heat olive oil in a large frying pan and brown the lamb shanks all over, over a high heat.
Heat olive oil in a large casserole dish (cast iron) and fry the onion, carrot and celery, until starting to soften.
Add fresh thyme sprigs, pinch of dried rosemary, pinch of garlic salt.
Place the lamb shanks on top of the vegetables.
Add around 500ml of lamb stock, 1 glass of red wine, 1/2 glass of sherry to the casserole dish.
Cover with the lid and place in the oven for 2 hr 30 mins.
Remove from the oven and remove the shanks to a plate to keep warm.
Strain the red wine sauce.
Serve with lamb shanks with mash and vegetables with the red wine sauce.