Slow-Cooked Lamb Shanks Aga
Ingredients
- 2 Onions Chopped
- 2 carrots chopped
- 2-4 Cloves Garlic Chopped
- 2 tbsp tomato puree
- 2 tbsp Dijon mustard
- 400 g cannelloni beans
- 1 tsp mixed herbs
- 2 tbsp Oil
- 2-4 Lamb Shanks
- 25 g butter
- 160 g mushroom sliced
- 500 ml tomato passata
- 250 ml beef stock
- Salt and Freshly Ground Pepper
Method
- preheat the ovens and stovetop.
- In a large sauté pan, warm some oil over high heat. Add the shanks. Season well and caramelise for 2-3 minutes until coloured on all sides turning carefully with tongs. Transfer the lamb shanks to the casserole dish.
- In the same pan, add the mushroom, season well with salt and pepper and sauté for 2 minutes with butter.
- add the the onions, carrots, garlic, herbs, beans, tomato puree and mustard to the casserole dish. Season with salt, pepper. Stir to combine all the flavours together.
- In the pan, add the mushroom, season well with salt and pepper and sauté for 2 minutes with butter. Add the passata and stock. Bring to simmer for 1 minute or so.
- Cover with the lid and transfer in the simmering oven. slow cook for 3 hours minimum up to 7-8 hours or until the meat is tender. Check the seasoning and serve with buttery mash potato.
