Leave-in-the-oven Lamb Shanks

Cooking time:    3 hrs 45 mins
Serves:                4

What you need

4 John Penny Lamb shanks
olive oil
2 large onions chopped
1 celery stick chopped
4 garlic cloves crushed
450g carrots, cut into large chunks
A handful of fresh rosemary leaves
400ml vegetable stock
800g tinned chopped tomatoes
2 star anise
Freshly ground black pepper
2 tbsp runny honey

How to cook

Preheat the oven to Gas 4, 180°C, fan 160°C, 350°F.

Heat a splash of olive oil in a large casserole dish over a medium heat and brown the lamb shanks. Remove and put to one side.

Fry the onions and celery in the casserole dish before adding the garlic, carrots and rosemary. Fry for around 5 minutes.

Add the stock, tinned tomatoes, star anise and seasoning. Bring to the boil and put the lamb shanks back in with the bones sticking out of the liquid.

Trickle the honey over the exposed meat and bone, cover and put in the oven for 3 hours.

Serve immediately.

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