Braised Lamb Shanks In Red Wine
Serves 4 people. After 2 and 2 12 hours of reheating the day after the meat was heated through properly and tender, but after 3 hours of reheating the meat just fell off the bone and melted in the mouth. The golden caster sugar gave the dish a better flavour than ordinary white caster sugar, but that is my personal preference.
Method1 Put a large casserole dish that will snugly hold the lamb shanks in a single layer over a high heat with 1 tablespoon oil.
2 Add the lamb shanks and brown really well on all sides. Remove from the pan and set aside.
3 Reduce the heat, add the remaining oil (if needed) and the sliced onions, carrot and celery (but not the leaf).
4 Let the vegetables sweat for about 5 minitess until they are tender.
5 Add the garlic and continue to cook for a further minute.
6 Pour the red wine into the pan, bring to the boil and simmer for 3 minutes.
7 Add the stock and passata and bring back to the boil.
8 Season to taste.
9 Add the sugar, bay leaf, thyme and celery leaf if using, stir well.
10 Add the lamb shanks, coat thoroughly in the braising liquid.
11 Cover with a tight-fitting lid and braise at 160 degrees centigrade/gas 2 on the middle shelf of the oven for about 2 hours or until the meat is really tender.
12 Turn the meat in the liquid every 30 mins.
13 Remove from the oven.
14 Remove the thyme, bay leaf and celery leaf.
15 Allow to cool overnight in the fridge.
16 Skim for any excess fat.
17 Re-check the seasoning of the sauce.
18 Place the casserole in the oven at 160 degrees centigrade/gas 2 for 2 to 3 hours to heat through thoroughly.
19 Scatter with parsley and serve with lots of creamy ultra smooth mashed potatoes.
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