- 6 deboned lamb shanks (ask your butcher)
- Salt and freshly ground black pepper to taste
- 15 g dry mixed herbs
- 18 pieces of kitchen twine, about 10 cm long
- 90 ml cake flour
- Olive oil
- Lamb stock (see below)
Season meat with salt and black pepper. Sprinkle herbs over. Roll shanks into cylindrical parcels and secure with kitchen twine (3 pieces each). Roll meat in flour. Heat olive oil in a large pan. Brown shanks all over. Put them in a large pot and cover with stock. Braise for about 3 hours.
Tip Stick a carving knife into one of the shanks. If when you pick it up the meat slides off, it’s done.
- 6 lamb shank bones
- 50 g onions, roughly chopped
- 50 g carrots, roughly chopped
- 50 g celery, cut into large rounds
- 50 g leeks, cut into large rounds
- 30 g tomato paste
- 20 ml dried rosemary
- 3 litres water
Preheat oven to 180 °C. Put bones in an oven roasting dish and roast until browned. Heat a large pot. Cook onions, carrots, celery and leeks until browned. Add tomato paste and rosemary and cook for another 2 minutes. Add browned bones and water. Bring to the boil, lower the heat and let simmer for 3 – 4 hours. Pour through a cloth and use as required.