Nutworks
Product

Lamb Shanks with Thyme and Rosemary

Delicious hot tender lamb shanks with Thyme and Rosemary

  • SERVES 4
  • PREP TIME 15mins
  • COOK TIME 50mins
  • DIFFICULTY Easy

Ingredients

4-6 lamb shanks, French trimmed
flour, for dusting
salt and cracked black pepper
1 large carrot, coarsely chopped
1 large celery stick, coarsely chopped
6 pickling onions, peeled and halved (see note)
400g can crushed tomatoes
3 cups (750ml) beef stock
3 sprigs rosemary
3 sprigs thyme
½ cup roasted flaked almonds
150g baby spinach leaves
couscous, to serve, if desired

Method

1. Dust the lamb shanks in the flour, salt and pepper, and shake off excess.

2. Heat a little olive oil in a large deep saucepan over medium-high heat. Cook the lamb shanks, in batches, for 3-4 minutes or until browned.

3. Reduce heat to low and return all the lamb shanks to the pan. Add the carrot, celery and onion and cook for 3-4 minutes. Add the tomato, beef stock, rosemary and thyme. Cover the pan with a lid and cook for 1 hour.

4. Uncover and continue cooking, stirring regularly, for another 30 minutes or until shanks are very tender.

5. Stir through the baby spinach leaves and cook for another 3-4 minutes or until wilted. Sprinkle almonds on top to serve. Serve with couscous, if desired.
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