Lamb Shank

Serves 4


4 large lamb shanks

Salt and coarsely ground pepper

30 ml (2 T) sunflower oil

2 onions, peeled and chopped

4 cloves garlic, chopped

1 chilli, chopped – remove seeds to reduce heat

30 ml (2 T) balsamic vinegar

45 ml (3 T) Huletts Molasses

2 sprigs rosemary

4 sprigs thyme

4 carrots, peeled and chopped

500 ml (2 cups) red wine OR beef stock

2 tins (410 g) chopped tomato

1 tin tomato puree

15 ml (1 T) salt

15 ml (1 T) pepper

  1. Season the lamb shanks with the salt and pepper. Using a large heavy based saucepan brown the seasoned lamb shanks and set aside.
  2. In a large pot, heat the oil and fry the onion and garlic until soft and light golden.
  3. Add the chilli and balsamic vinegar and simmer for 2 minutes.
  4. Add the Huletts molasses and simmer for 1 minute.
  5. Add the lamb shanks and all the remaining ingredients and bring to the boil.
  6. Turn the heat down and simmer for 3 – 4 hours or until the meat starts to fall off the bone.
  7. Skim the excess fat off and remove any stalks from the herbs.
  8. Serve with mash and roasted vegetables.

Freezes well.