Description
Cooked low and slow for seven hours, this tender lamb meat is served with a rich sauce from cooking with a crusty bread and some vegetables. A perfect meal for a cold day.
Ingredients
- Lamb shanks, 1 kg (35 oz), at room temperature
- Salt & pepper
- Butter, ½ tbsp
- Shallot, 1, chopped
- Garlic, 1 clove, chopped
- Veal stock, 600 ml (2 + ½ cup)
- Bay leaves, 3
- Thyme, 3 sprigs
- Fresh peppercorns, 1 tsp
- White wine, splash
- Optional: cubed carrot and sliced champignons
Instructions
- Take a big pan, suitable for stews (there will be a lot in the pan by the time you’re done)
- Heat the butter and season the meat
- Brown the meat, on all sides
- Lower the heat, add the shallot and garlic, and bake for 1-2 minutes
- Add the veal stock, the herbs and pepper corns and let simmer (don’t boil!) for 6-7 hours, until the meat falls of the bone
- If you wish to add some vegetables, you can add the carrots and champignons about 15 minutes before the meat is done
- Turn the heat up and let it reduce until you have a thick sauce (stay near the stove at this point, or you’ll risk burning the stew)
- Category: Main
- Cuisine: French