- 4 Scotch Lamb PGI shanks
- 1tbsp olive oil
- 1 large carrot, diced
- 2 celery sticks, diced
- 2 tsp fresh chopped thyme
- 6 garlic cloves, diced
- Grated zest of 2 lemons
- 1 tbsp tomato puree
- 400g can chopped tomatoes
- 600ml lamb stock or white wine (or combination of both)
- 2 tsp balsamic vinegar
- Preheat oven to 180°C.
- Heat the olive oil in a flameproof casserole and brown the shanks all over. Set aside. Add the carrot and celery to the oil, cook for 5 minutes or until softened but not coloured.
- Add the thyme, garlic, lemon zest and puree and cook for a further 2 minutes. Pour in the tomatoes and stock (or wine), bring to the boil and simmer for 5 minutes.
- Return the shanks to the simmering braising liquid. Cover and cook in the oven for 1½ -2 hours or until the meat is tender and coming away from the bone.
- Transfer the shanks to a warm dish and place the casserole dish on the hob and boil to reduce slightly, checking the consistency and seasoning. Add the balsamic vinegar to bring out the flavours.
Delicious served with winter root vegetables and mashed potatoes, this zesty, garlicky recipe using Scotch Lamb shanks offers great value, is easily cooked and a doddle to dish up!