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If you’ve got people coming round, you can cook the lamb a day or so before, so that all you have to do on the day is simply warm up the lamb and cook the vegetables to go with the dish.
Place the lamb shanks in a large, heavy-based casserole dish. Add in the Continental Stock Pot Chicken, 1.5 litres of water, tomato paste, soy sauce and olive oil.
Slowly bring the lamb shanks to the boil on top of the stove, then simmer very slowly and gently uncovered for 2 hours 45 minutes to 3 hours. If you’d rather cook it in the oven, bring it to the boil on top of the stove then cover and transfer to a preheated oven at 150°C and cook it in the oven for 2 hours 45 minutes to 3 hours.
After about 2 hours 30 mins (or half an hour before the lamb shanks have finished cooking), cook the vegetables. Place the onions, carrots and potatoes in a large saucepan. Add in enough cold water to cover the vegetables, bring to the boil and cook at a rolling boil uncovered over a medium heat. Ten minutes later, add in the baby leeks and celery and cook until all the vegetables are tender; around 20-25 minutes in all. Add in the sage sprigs right at the end of the cooking time.
Before serving, carefully skim any fat off the surface of the Lamb Shanks Stock Pot. Using a slotted spoon, remove the lamb shanks from the casserole dish and arrange them on a large serving platter. Using a slotted spoon, remove the cooked vegetables from the pan and carefully arrange them around the lamb shanks, topping them with the sage sprigs. Spoon over a little of the broth and serve.
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