Original post was 8th November 2020
I have made this recipe a few times and need to make a blog post for easy future access.
No Photos yet of mine but trust me it is delicious.
Ingredients :
- 4 Lamb Shanks
- 250ml to 500ml of Chicken Stock
- 2 or 3 onions to taste
- A bag of carrots
- 3 cloves of garlic crushed
- Olive oil for cooking
- Spices: Salt, Pepper, Ras el Anou, smoked paprika, nutmeg, maybe a bit of herb of Provence.
- Optional: a glass of red wine to deglaze the casserole with the vegetables.
How to make :
- It is prepared very similarly to an Osso Bucco
- Heat a “Le Creuset” casserole with olive oil and spices.
- The spices are the secret of the final taste. So this is the place to use your own twist.
- Brown the Shanks for at least 10 minutes in the casserole.
- As the lamb is browning, peel and cut the carrots in medium-sized slices.
- Chop the onions and crush the garlic.
- Set the Shanks in a separate bowl and cook the vegetables for a few minutes.
- This will lift all the stuck on meat juices and coat the vegetables with fat from the casserole.
- Once the vegetables have roasted a little, add the shanks back into the casserole with any juices that have come out.
- Add chicken stock until it covers the vegetables and up to half of the shanks. Probably between 250ml and 500ml of chicken stock.
- Put the casserole with a lid on in the oven at 180degres for 2 hours. (for fan assisted)
Serve with roasted potatoes and roasted sweet potatoes.
This is a great dish to uplift the spirit in Confinement or early winter…
