Here’s a family favourite that’s rich, warming and comforting.
Serves: 4-6
Prep time: 20-30mins
Cook time: 3hours
Ingredients
2 carrots, roughly chopped
1 cup parsley, roughly chopped including stalks
10 thymes sprigs, leaves removed
2 tbsp olive oil
6 Frenched lamb shanks (Meat at Billy’s will French them for you!)
1 garlic bulb, halved
12 golden shallot onions, peeled
750ml stout
6 bay leaves
2 tbsp tomato paste
¼ cup plain flour
2 cups stock (vegetable or mushroom)
To serve:
Zest of 1 orange, finely grated
Extra thyme leaves
Method
Preheat oven to 150°C.
Place carrot, parsley and thyme in a food processor and process until finely chopped. Set aside.
Heat oil in a large casserole over medium-high heat. Season lamb well with salt. Cook, turning, for 5-7 minutes or until browned all over. Remove and set aside.
Add the whole golden shallots and garlic, and cook, stirring, for 3-4 minutes or until browned and caramelised on the edges. Add carrot mixture and cook, stirring, for 3-4 minutes until softened. Add tomato paste and stir to coat, then add flour and cook, stirring, for 1 minute – taking care not to burn. Add the stout, scraping the bottom of the casserole with a wooden spoon to dislodge the pieces on the bottom. Add stock and bring to a simmer, then return lamb to the casserole.
Cover, roast in the oven for 2-2 ½ hrs or until tender and the meat falling off the bones. Carefully remove shanks from casserole and set aside.
Place the casserole over medium-high heat and cook for 10-15 minutes or until the sauce is reduced by half. Season with salt and pepper, then return shanks to casserole.
Serve lamb scattered with orange zest and fresh thyme.
