David’s Lamb Shank

Lamb shanks

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

Cooking Instructions

  1. Heat oil in large inner pot, brown shanks remove and rest.
  2. Add onion and carrot and cook for 4 minutes.
  3. Add bay leaf, rosemary, thyme, oregano, stir for 30 seconds.
  4. Add and stir through tomato paste.
  5. Return lamb shanks to pot.
  6. Add all remaining ingredients and bring pot to boil.
  7. Simmer for 30 minutes and transfer pot to Ecopot, lid on.
  8. Cooking time 4 hours.

HINT … Add half a yellow capsicum, chopped coarse for great colour contrast 1 hour prior to serving.


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