Ingredients:
- 2 tbsp of olive oil
- 2 pieces of lamb shanks
- 1 large white onion (diced)
- 5 cloves of garlic (minced)
- 2 carrots (cut into small chunks)
- 2cups of chicken stock (either store-bought or homemade)
- 1/4 cup flour
- 1/3 cup of red wine (I replace with cooking sake)
- 3 tbsps of tomato paste
- 2 tbsps of ketchup
- 3 stalks of fresh rosemary
- 3 stalks of fresh thyme
- 1 tbsp of dry parsley (preferably finely chopped fresh parsley if have)
- 2 bay leaves
- Salt and freshly cracked black pepper (to season)
Method:
- Wash and pat dry lamb shanks with kitchen towels.
- Heat 1 tbsp of olive oil in a heavy-based pot.
- Pan seat lamb shanks until browned on all sides. Remove the transfer to plate and cover with foil to keep warm.
- Add another tbsp of oil. Sauté diced onions and carrots for about 3 mins. Add minced garlic and cook for a minute.
- Return the lamb shanks into the pot. Season with a tap of salt and some freshly cracked black pepper.
- Sprinkle flour and toss well and cook for about 4 minutes.
- Add chicken stock, wine, tomato paste, ketchup and herbs. Mix well.
- Cover and bring to a boil. Reduce heat to low and simmer for 1.5 to 2 hours, stirring occasionally and flipping lamb shanks to ensure even cooking. Simmer till meat is tender and falling apart.
- Adjust taste accordingly. Serve hot with mashed potatoes or rice.
Note:
- As I like my sauce with a thickened texture, I used corn flour slurry to thicken sauce.
- Keep leftover sauce and lamb for next day’s meal by adding pasta!
- You can also use pressure cooker or slow cooker to cook this dish.
