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50g cornflour


Sea salt and cracked black pepper

Garlic granules

4 x 275g lamb shanks, washed and patted dry

3 tbsp olive oil

2 small brown onions, peeled and finely chopped

250g button mushrooms, finely chopped

4 garlic cloves, minced

150ml red wine, full bodied

1 tbsp tomato paste

2 x 400g tins cherry tomatoes, sieved, pulp and seeds discarded

2 tsp Worcestershire sauce

6 whole shallots, peeled

300g chantenay carrots, whole

570ml chicken stock

2 tbsp mild acacia honey


1 Preheat the oven to 180C/gas 4. On a chopping board, sprinkle the cornflour, paprika, salt, pepper and garlic granules and mix together. Place shanks in seasoned flour and coat all sides.

2 In a large casserole dish, heat the olive oil over a medium heat, place each shank in the casserole dish and brown very well on all sides, then remove from the dish.

3 Drain off the excess fat in the dish, add the chopped onions, mushrooms and garlic, stirring until the onions are soft. Stir in the red wine, reduce for 5 mins, then add the tomato paste.

4 Place a sieve over the casserole dish and squeeze through tinned tomato sauce, season with salt and pepper. Add the Worcestershire sauce, shallots and carrots.

5 Return the lamb to the casserole dish, add the chicken stock, bring the liquid to the boil and add the honey. Cover with a lid and transfer to the oven for two and a half hours, turning the lamb shanks occasionally (after two hours reduce temperature to 150C/gas 2 and cook for a further 30 mins).

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Title Annotation:Features
Publication:Sunday Mail (Glasgow, Scotland)
Article Type:Recipe
Date:Feb 8, 2015
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