the lazy makoti’s braised lamb shanks

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INGREDIENTS

4 lamb shanks

2 tablespoons olive oil

1 onion, finely chopped

2 teaspoons garlic, minced

3 finely diced carrot

1/3 cup balsamic vinegar

3 tbsp tomato paste

3 cups beef stock

2 bay leaves

few sprigs thyme

salt and pepper to taste

METHOD

1. Season the lamb shanks on all sides with salt and pepper.

2. Heat 2tbsp oil in a large pan on medium high heat and sear the shanks on all sides 5 minutes each side.

3. Once seared, set aside on a plate.

4. Add the garlic, onion, thyme and carrot to the pan and saute for 5 minutes until the vegetables begin to soften.

5. Add the balsamic vinegar, tomato paste, stock,bay leaves, salt and pepper to the pan and give everything a stir. Bring to a gentle simmer. Once simmering return the lamb shanks to the pan and spoon some of the sauce overtop. Cover with a lid and cook 1.5 hours.

6. After 1.5 hours of cooking, flip the shanks over and keep cooking for 1 more hour till tender and falling off the bone

7. After a total of 2.5 hours, the lamb shanks should be fall apart tender.