Braised Lamb Shanks
6 Harvest Haven lamb shanks
2 tablespoon olive oil
16 fluid ounces red wine
1 white Harvest Haven onion (peeled and roughly chopped)
1 garlic bulb (cut in half crosswise)
2 sprigs rosemary
6 cups Harvest Haven lamb bone broth
2 ounces butter (ice cold)
Salt to taste
Black pepper to taste
Preheat the oven to 160 C/320 F/Gas 2.
Sprinkle a chopping board with salt and freshly ground pepper, then quickly roll each lamb shank over the board to cover lightly with seasoning.
In a large ovenproof casserole heat the oil, once hot, brown the lamb shanks, two at a time.
Remove the lamb shanks and keep to one side.
Pour in the red wine, bring to a gentle boil, leave to simmer until reduced by half. Add the onion, garlic, rosemary and finally the lamb shanks.
Pour in enough bone broth to cover the meat, don't worry if the bones are sticking out, this is fine, and it is also fine if you have stock left over, you may need this to top the shanks up from time to time.
Bring back to a simmer then cover the dish and place in the oven. Cook for 3 hours, checking from time to time that the meat is covered in bone broth and top up as necessary and also occasionally turn the shanks.
Once cooked, remove the shanks and keep warm.
Place the casserole on the stove top and bring to a boil, boil for 5 minutes. Whisk in the cold butter to create a glossy sauce. Check the seasoning then strain the sauce.
Serve a lamb shank per person with creamy mashed potatoes and lots of sauce poured over.