Directions

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  1. Preheat oven to 180C.

  2. Wash the lamb shanks and pat dry.

  3. Sprinkle with salt and pepper (and red chilli powder if using).

  4. Heat 1 tbsp of oil in a large frying pan (enough to fit the shank).

  5. On high heat sear the shanks until brown from all sides (about 3-4 minutes).

  6. Remove shank onto a plate and wipe any excess fats from the pan.

  7. Turn the heat to medium-low and add another tbsp of oil.

  8. Add the garlic and onion. Cook for 2 minutes until translucent.

  9. Add the beef stock, chicken stock, thyme/rosemary, tomatoes, tomato paste, Worcestershire sauce, and bay leaf. Stir to combine. Bring to a simmer.

  10. Pour into an oven-proof roasting dish and place the lamb shank in.

  11. Cover with a lid (or two layers of foil) and place in the oven.

  12. Leave to roast for 2 hours.

  13. Peel the potatoes and cut in half. Chop the carrots and cauliflower. Season with salt.

  14. After 2 hours, take the pan out of the oven. Turn the lamb shank. Add the vegetables. Cover and return to the oven to cook for another 30 minutes (or until the potatoes and lamb are both tender).

  15. Remove the lamb and veggies onto a plate and keep warm.

  16. Pick out and discard the thyme/rosemary sprigs and bay leaf.

  17. Pass/strain the sauce through a sieve.

  18. Pour strained sauce back into a pan. Drizzle a tiny bit of olive oil. Taste the sauce and add seasoning (salt and/or pepper) if needed. Add mustard paste and ½ tbsp Worcestershire sauce. Bring to simmer over medium heat and reduce slightly to a syrupy consistency (about 2 mins).

  19. Serve the lamb shanks with plenty of sauce poured over, with a side of green salad and garlic bread.