LAMB SHANKS
Ingredients
6 lamb shanks
Flour, to dust
NOMU Sea Salt and Black Pepper
NOMU Extra Virgin Olive Oil
30g butter
2 onions, finely diced
2 tbsp NOMU Lamb Rub
2 medium carrots, finely diced
1 stalk celery, finely diced
3 cloves garlic, chopped
1 bottle good red wine
400g chopped tomatoes (fresh or tinned)
500ml prepared NOMU Lamb or Beef STOCK
Directions
Preheat the oven to 170°C.
Dust the shanks with seasoned flour, shaking off any excess. Heat a splash of Olive Oil in a heavy-based casserole pot and brown the shanks well all over. Set aside.
In the same pot, melt the butter and sauté the onions until translucent. Add the Lamb Rub, carrots, celery and garlic and sauté for a few more
minutes before adding the shanks. Pour in the red wine, tomatoes and stock and season well with salt and pepper.
Bring to a boil, then place in the preheated oven with a tight-fitting lid for 2 hours or until falling off the bone.
Check the seasoning and serve on buttery mashed potato.
Ingredients
6 lamb shanks
Flour, to dust
NOMU Sea Salt and Black Pepper
NOMU Extra Virgin Olive Oil
30g butter
2 onions, finely diced
2 tbsp NOMU Lamb Rub
2 medium carrots, finely diced
1 stalk celery, finely diced
3 cloves garlic, chopped
1 bottle good red wine
400g chopped tomatoes (fresh or tinned)
500ml prepared NOMU Lamb or Beef STOCK
Directions
Preheat the oven to 170°C.
Dust the shanks with seasoned flour, shaking off any excess. Heat a splash of Olive Oil in a heavy-based casserole pot and brown the shanks well all over. Set aside.
In the same pot, melt the butter and sauté the onions until translucent. Add the Lamb Rub, carrots, celery and garlic and sauté for a few more
minutes before adding the shanks. Pour in the red wine, tomatoes and stock and season well with salt and pepper.
Bring to a boil, then place in the preheated oven with a tight-fitting lid for 2 hours or until falling off the bone.
Check the seasoning and serve on buttery mashed potato.
Ingredients
6 lamb shanks
Flour, to dust
NOMU Sea Salt and Black Pepper
NOMU Extra Virgin Olive Oil
30g butter
2 onions, finely diced
2 tbsp NOMU Lamb Rub
2 medium carrots, finely diced
1 stalk celery, finely diced
3 cloves garlic, chopped
1 bottle good red wine
400g chopped tomatoes (fresh or tinned)
500ml prepared NOMU Lamb or Beef STOCK
Directions
Preheat the oven to 170°C.
Dust the shanks with seasoned flour, shaking off any excess. Heat a splash of Olive Oil in a heavy-based casserole pot and brown the shanks well all over. Set aside.
In the same pot, melt the butter and sauté the onions until translucent. Add the Lamb Rub, carrots, celery and garlic and sauté for a few more
minutes before adding the shanks. Pour in the red wine, tomatoes and stock and season well with salt and pepper.
Bring to a boil, then place in the preheated oven with a tight-fitting lid for 2 hours or until falling off the bone.
Check the seasoning and serve on buttery mashed potato.
Ingredients
6 lamb shanks
Flour, to dust
NOMU Sea Salt and Black Pepper
NOMU Extra Virgin Olive Oil
30g butter
2 onions, finely diced
2 tbsp NOMU Lamb Rub
2 medium carrots, finely diced
1 stalk celery, finely diced
3 cloves garlic, chopped
1 bottle good red wine
400g chopped tomatoes (fresh or tinned)
500ml prepared NOMU Lamb or Beef STOCK
Directions
Preheat the oven to 170°C.
Dust the shanks with seasoned flour, shaking off any excess. Heat a splash of Olive Oil in a heavy-based casserole pot and brown the shanks well all over. Set aside.
In the same pot, melt the butter and sauté the onions until translucent. Add the Lamb Rub, carrots, celery and garlic and sauté for a few more
minutes before adding the shanks. Pour in the red wine, tomatoes and stock and season well with salt and pepper.
Bring to a boil, then place in the preheated oven with a tight-fitting lid for 2 hours or until falling off the bone.
Check the seasoning and serve on buttery mashed potato.
