David See sent us this home style shank meal. Dave says it’s a family favourite when travelling after a long day on the road. Thanks David.
4 lamb shanks
1 tsp olive oil
1 onion, chopped fine
3 carrots, chopped coarse
2 parsnips, chopped coarse
3 tomatoes cut each into 8 pieces
1 litre chicken stock
400 gm can tomato, diced
2 glasses red wine
3 tbsp tomato paste
1/2 bay leaf
1 tsp rosemary
1 tsp thyme
1 tsp oregano
1 tsp sea salt
1 tsp ground pepper
sea salt and ground pepper to taste
1 tsp worcestershire
- Heat oil in large inner pot, brown shanks remove and rest.
- Add onion and carrot and cook for 4 minutes.
- Add bay leaf, rosemary, thyme, oregano, stir for 30 seconds.
- Add and stir through tomato paste.
- Return lamb shanks to pot.
- Add all remaining ingredients and bring pot to boil.
- Simmer for 30 minutes and transfer pot to Ecopot, lid on.
- Cooking time 4 hours.
HINT … Add half a yellow capsicum, chopped coarse for great colour contrast 1 hour prior to serving.
