Rosemary & Thyme Braised Lamb Shanks - Adapted from Donna Hay

Serves 4

Ingredients:

• 2 tbsp Coriole Extra Virgin Olive Oil (30ml)
• 4 × Lamb Shanks (350g each), trimmed
• 1 × Onion (150g), finely chopped
• 4 cloves Garlic (12g), thinly sliced
• 6 sprigs Fresh Thyme (6g)
• 2 sprigs Fresh Rosemary (4g)
• 1 small sprig Bay Leaves (1g)
• ½ cup Red Wine (125ml)
• 2 × 400g cans Chopped Tomatoes (800g)
• 1½ cups Beef Stock (375ml)
• 1 tbsp Brown Sugar (12g)
• Pearl Barley, Mashed Potato or Risoni, optional, to serve

Method

1. Preheat the oven. Preheat your oven to 180°C. Heat the olive oil in a large, heavy-based, ovenproof shallow saucepan over high heat.
2. Brown the lamb. Add the lamb shanks and cook, turning occasionally, for 6–8 minutes, or until dark golden brown. Remove from the pan and set aside.
3. Cook the aromatics. Add the onion and garlic to the pan and cook for 4–5 minutes, or until softened and golden.
4. Build the sauce. Add the thyme, rosemary, bay leaf and red wine. Cook for 2 minutes, or until the wine has reduced. Add the chopped tomatoes, beef stock and brown sugar. Stir well and bring to a simmer.
5. Braise the lamb. Return the lamb shanks to the pan. Cover with a lid and transfer to the oven. Cook for 1½ hours, turning the lamb halfway through.
6. Finish uncovered. Remove the lid and continue cooking for a further 20 minutes, or until the lamb is golden and tender.
7. Serve. Spoon the rich tomato sauce over the lamb shanks and serve with pearl barley, mashed potato, risoni or your favourite side.

The Fishwives Kitchen Notes

• Brown the lamb well. A deep golden-brown crust adds richness and depth to the finished dish.
• Don't skip the reduction. Allow the red wine to reduce before adding the tomatoes and stock for a more concentrated flavour.
• Check the lamb. The shanks are ready when the meat is very tender and pulls away easily from the bone.
• Make it ahead. Lamb shanks often taste even better the next day as the flavours have more time to develop.
• Serving suggestion: Serve over creamy mashed potato or pearl barley, spooning plenty of the rich tomato sauce over the top.