Slow cooked Lamb Shanks, Red Wine & Garlic

Serves 4

Lamb Shanks4 Lamb Shanks
4 Tablespoons of plain flour
1 small brown onion, chopped
2 shallots, chopped
6 Tablespoons of olive oil (approx)
3 garlic cloves, crushed
150 ml red wine (optional)
100 ml of beef stock liquid
2 x 400 grams of peeled tomatoes, blended until smooth
1 Tablespoon of tomato paste
Fresh Thyme
Salt + Pepper

Preparing Walnuts

2 teaspoons of balsamic vinegar
2 Tablespoons of olive oil
½ cup of walnuts

Preparing Walnuts

In a non stick saucepan, medium heat add oil when warmed add all ingredients and toss till well coated. Cook for approx 4 mins till golden brown.

Preheat oven at 150C.

In a bowl season flour with salt + pepper, coat with lamb. Heat oil in a large oven baking dish over medium heat.  Add Lamb to pan, cook approx 6 mins on each side till golden brown. Remove and set aside. Add another 3 tablespoons of oil, add onion, garlic, shallots until soften. Add wine and stock cook for 2 mins. Add tomatoes, tomato paste and bring to a simmer. Add lamb shanks and thyme to pan and coat thoroughly. Carefully cover dish with foil and place in oven. Approx every hour turn, take out the lamb from the oven, turn and coat the shanks with the sauce. Always ensure there is liquid. If not, add more wine/stock or water. Recover with foil and place back in the oven and repeat.

Bake for a minimal 4 hours or more – its worth the wait! Turn oven off, uncover lamb and leave in oven while preparing walnuts. Prepare your walnuts by adding all ingredients together and a couple of minutes in the pan to brown. Place lamb in bowls, pour sauce over.

Garnish with walnuts and fresh thyme

Serve with mashed potatoes and steamed string beans

Walnuts contain antioxidants

Walnuts are low in sodium and contain potassium

Walnuts are a source of plant protein

Walnuts contain plant omega 3

Walnuts are a source of plant protein