As the days are getting colder and the nights are drawing in I love to start turning to casseroles and leave-in-the-oven slow cook dishes. Lamb is such as great slow cook meal and this recipe is super easy but super tasty, the meat just falls off the bone. Simply add some nice steamed veggies and your meal is complete.
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| Prep Time | 15 minutes |
| Cook Time | 3.5 Hours |
| Servings |
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Ingredients
- Splash of oil or ghee
- 4 lamb shanks
- 2 large onions chopped
- 1 stick celery chopped
- 450 g carrots cut into chunks
- 4 Garlic cloves crushed
- handful of fresh rosemary leaves
- 400 ml veg or bone broth or water
- 2 x 400g tins chopped tomatoes
- 2 star anise
- freshly ground black pepper
- 2 tbsp runny honey
Ingredients
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Instructions
- Preheat the oven to 160oC.
- Heat the oil and brown the lamb shanks in a large casserole dish then remove.
- Add the onions and celery and fry a little before adding the garlic, carrots and rosemary and frying for a further 5 minutes.
- Add the stock, tomatoes, star anise and a grind of pepper.
- Bring to the boil and place the shanks in with the bones sticking out.
- Trickle the honey over the top of the exposed meat, cover with a lid and cook in the oven for at least 3 hours.
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