4 lamb shanks, dusted with salt and pepper
1 tblspns olive oil
1 tblspn butter
1 onion, chopped
1 large carrot, chopped
2 celery stalks, chopped
2 garlic cloves, crushed
2 tblspns plain flour
1 ½ cups chicken stock
2 cups red wine
1 Bottle Sugo Dolce Cherry Tomato
Heat the olive oil in an oven proof pot and sear the shanks so that each side is browned. Remove to a plate. Add the butter to the pot, sauté the onion, carrot, celery and garlic until tender. Add in the flour and cook stirring for 2 minutes. Place the shanks back in with the stock, Sugo Dolce and wine, bring to a boil making sure to scrape any residual flour mixture from the bottom. Place lid on the top then bake in a 180° oven for 2 hours or until tender, stirring occasionally. Season to taste and serve with polenta or mash.
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