Name: Lamb shanks with thyme and rosemary
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1
Ingredients: 4-6 lamb shanks, French trimmed; flour, for dusting; Salt and cracked black pepper; 1 large carrot, coarsely chopped; 1 large celery stick, coarsely chopped; 6 pickling onions, peeled and halved (see note); 400g can crushed tomatoes; 750ml beef stock; 3 sprigs rosemary; 3 sprigs thyme; 150g baby spinach leaves; couscous, to serve, if desired

Lamb shanks with thyme and rosemary

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Prep Time:
15 minutes

Cook Time:
50 minutes

Total Time:
65 minutes

Cozy up with a satisfying one-pot meal on a Monday night.

Ingredients:

4-6 lamb shanks, French trimmed
flour, for dusting
Salt and cracked black pepper
1 large carrot, coarsely chopped
1 large celery stick, coarsely chopped
6 pickling onions, peeled and halved (see note)
400g can crushed tomatoes
750ml beef stock
3 sprigs rosemary
3 sprigs thyme
150g baby spinach leaves
couscous, to serve, if desired

Instructions:

Coat the lamb shanks with a light dusting of flour, salt, and pepper, ensuring to shake off any excess.
In a large deep saucepan over medium-high heat, brown the lamb shanks in batches in a splash of olive oil for 3-4 minutes.
Lower the heat and place all the lamb shanks back in the pan. Throw in the carrot, celery, and onion, then sauté for 3-4 minutes. Stir in the tomato, beef stock, rosemary, and thyme. Cover with a lid and simmer for 1 hour.
Stir occasionally and cook uncovered for an additional 30 minutes until the shanks are meltingly tender.
Toss in the delicate baby spinach leaves and sauté for an additional 3-4 minutes until they gently wilt. Enjoy with couscous, if preferred.

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