Name: Slow-cooked lamb shanks
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: 1
Ingredients: 250.00 ml plain flour; 8 large French-trimmed lamb shanks; 36.40 gm olive oil; 2 large onions, unpeeled, cut into 1cm slices; 2 garlic cloves, crushed; 500.00 ml beef consomme; 185.63 gm red wine (such as merlot); 111.38 gm maple syrup; 20.00 gm cornflour; 40.00 gm cold water; Salt, to season

Slow-cooked lamb shanks

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Prep Time:
20 minutes

Cook Time:
135 minutes

Total Time:
155 minutes

Slow cooking lamb shanks results in irresistibly succulent and tender meat.

Ingredients:

250.00 ml plain flour
8 large French-trimmed lamb shanks
36.40 gm olive oil
2 large onions, unpeeled, cut into 1cm slices
500.00 ml beef consomme
185.63 gm red wine (such as merlot)
111.38 gm maple syrup
20.00 gm cornflour
40.00 gm cold water
Salt, to season

Instructions:

Preheat the oven to 180°C. Combine flour, salt, and pepper in a shallow dish. Gently coat the shanks with the seasoned flour. Heat oil in a saucepan over high heat and brown the shanks in batches for 3 to 4 minutes. Transfer the browned shanks to a large roasting pan.
Sauté onions and garlic in a saucepan until soft. Stir in consomme, wine, and maple syrup, and bring to a boil. Season with salt and pepper. Pour this mixture over the shanks, cover tightly with foil, and roast for 1 1/4 hours. Uncover, turn the shanks, and roast for an additional 45 minutes until tender.
Place the shanks on a platter and cover to keep warm. Strain the cooking liquid through a sieve, discarding the onions. Return the liquid to the pan. In a bowl, mix cornflour and water until smooth. Stir the mixture into the liquid and bring to a boil over high heat, stirring constantly. Reduce the heat to medium-low and simmer for 5 minutes, or until slightly reduced. Serve the shanks with gravy, cheese and herb mash, and steamed cabbage.

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