Prep Time:5min, Cooking Time; 2hrs30min, Serves: 4

You Will Need:

  • 4 Lamb Shanks
  • 205g Tomato Puree (Half a Can)
  • 250ml Ref Wine (1 cup)
  • 400-500ml Liquid Beef Stork
  • 1 Large Onion
  • 1/2 Green Pepper
  • 6 Cloves Garlic
  • 3-4 Large carrots
  • 1 Large Tomato, finely Chopped
  • A handful chopped fresh Thyme (leaves)
  • A handful chopped fresh Rosemary (leaves )
  • 2 Tbs Paprika
  • Salt & Pepper to taste
  • Olive oil for browning meat and sautéing.

Method:

  • Season the Shanks with Salt and Pepper.
  • In a heavy pot, heat oil and brown the shanks in batches on all sides, this should take about 2min each side.
  • Once browned take them out and let them rest. In the same pot/oil sauté onions and green pepper till soft, add paprika.
  • Then add garlic and stir,
  • After about a minute and carrots , stir and close the lid, cook for a further  3minutes.
  • Add tomatoes and cook until tomatoes are soft. Season with salt and pepper.
  • Now add fresh herbs and tomato puree, let this cook for about 3-5min.
  • Add red wine and Beef stork, stir and let this simmer for another 5min. The sauce should form a nice medium thick consistency. Taste the sauce, add more salt and pepper if needed.
  • Carefully place  the Lamb Shanks back into the sauce using tongs, submerging then into the sauce, making sure that the sauce covers each one all around.
  • Close the lid and let the sauce cook on low heat for 10minutes.
  • Remove pot from the stove, stir a bit and into a preheated oven it goes (lid closed ), cook this for 2hours at 180-200 Degrees  Celsius (Remember oven temperature may vary so use your discretion here).
  • After 2hours the shank meat should be falling off the bone.
  • Serve with Mash and Salad.