Ingredients
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6 meaty lean lamb shanks
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1 tablespoon olive oil
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3 carrots, sliced in rings
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3 parsnips, sliced in rings
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3 stalks celery, sliced
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1/4 cup plain flour
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6 -8 sprigs fresh rosemary
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1/2 cup mint leaf
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6 bay leaves
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1 liter stock or 1 liter water
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500 ml red wine, to taste
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1 teaspoon white pepper
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2 teaspoons mild paprika
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3 red onions, chopped
Instructions
- Sweat the onions in oil an ovenproof casserole or crockpot.
- Add carrot, parsnip, celery and mix.
- Put flour, pepper, paprika in a paper or plastic bag and add lamb shanks one at a time, shake to coat.
- Place the coated shanks in the casserole or pot on top of the vegetables.
- Combine stock and wine and pour around the shanks covering them completely.
- Place Rosemary, Bay and Mint on top of the meat.
- Cook slowly in the oven for at least 3 hours at a temperature of about 160C the longer the better.
- Top up with stock or wine if necessary.
- To serve, remove the herbs and discard; serve on a plate with mashed potato and a good bottle of wine.