Prep. time: 10 minutes
Cook Time: 120 minutes
Difficulty: 2 out of 5
2 legs of lamb 1 white onion, chopped 1 clove of garlic 2 carrots, chopped 3 stalks of celery, chopped 3 glasses of red whine
2 cups of beef stock 6 tablespoons of extra virgin olive oil Salt qb
Black pepper qb
4 sprigs fresh oregano
4 sprigs fresh thyme
Generously season lamb with salt and pepper. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over. Put lamb on the side.
Add 2 tbsp olive oil to the same pan and saute onion to soften but not brown. Next add carrots, celery, garlic and lightly brown. Add lamb. Pour over stock and wine and bring to bubbling. Season with salt, freshly ground black pepper, oregano and thyme. Turn down to simmer, then cook over lowest heat for around 1 1/2 to 2 hours or allow to braise until the lamb shanks are tender. You will know lamb shanks are cooked when the meat comes away from the bone easily.