A good old warm and hearty dish just right for a cold & blustery weekend indoors with the family. Serve with garlic mashed potato, if desired.
6 lamb shanks, trimmed
2 medium carrots, finely diced
2 brown onions, finely diced
1 clove garlic, finely diced
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
1 bay leaf
1 1/2 cups (375ml) beef stock
1 cup (250ml) red wine
2 tablespoons plain flour
1 cup (250ml) hot milk
1 cup chopped fresh flat leaf parsley
Directions Preparation:30min › Cook:2hours › Extra time:1hour › Ready in:3hours30min
Preheat oven to 200 degrees C.
Place shanks, carrots, onions, garlic and herbs in a large ovenproof dish.
Combine stock and wine and pour over shanks and vegetables. Cover and cook in oven for 30 minutes.
Reduce oven to 150 degrees C and cook for a further 1 1/2hrs or until shanks are tender.
Remove shanks; strain and reserve liquid. Place strained liquid into a medium saucepan. Bring to the boil; simmer, uncovered, until reduced by half.
Parsley Sauce: Melt butter in a small saucepan; add flour. Cook, stirring, for 1 minute. Gradually whisk in reduced cooking liquid & hot milk. Cook, stirring, until mixture boils and thickens. Stir in parsley. Season to taste.