Lamb Shanks
Recipe by James Reeson from Alive and Cooking
Ingredients
- 4 lamb shanks
- 2 shallots
- 2 clove of garlic
- 2 celery sticks
- 2 carrots
- 1/2 segment of star anise
- 1/2 cup of parsley
- 2 bay leaves
- 1/2 cup of red wine
- 3tbsp Kecap manis
- 375 ml of stout beer
Method
- Heat pan and sear lamb shanks in oil with some salt and pepper, when browned remove from pan and rest.
- Add diced shallots, garlic, celery, carrots and parsley. Sear for about 1 minute and ad star anise, bay leaves, red wine and Kecap manis. Bring to boil and ad lamb shanks back to pan. Cook for about 2 minutes to allow lamb to soak up sauce mix.
- Pour over bottle of stout and add water to cover lamb.
- Cover pan and cook in hot oven at 180 for about 1 and 1l2 hours.
- Serve with some mash potatoes or by itself.
Notes & Tips
For more information and recipes from this series, click on the following link www.aliveandcooking.com.au
