Slow Roasted Lamb Shanks
I do love living in Denver but it’s only February and I’m already over the snow. I need a beach, the sea, my bikini and a few days. Having had a shed load of snow in Blue River last week – so much we ended staying an extra day ( ‘ roads will be too tough to travel back on my love’ which I roughly translated to ‘ too much powder to even contemplate leaving today’) and we apparently have even more snow coming this weekend -and with another foot forecast- there’s only one thing to do – cook lots of delicious warming stews ready to scoff down when returning from the snow. An extremely easy to prepare dish I made last week was slow roasted Lamb Shanks with roasted cauliflower.
4 Lamb Shanks
Flour for dusting (unless you want to be gluten free)
Oil for frying
1 onion slliced
3 garlic cloves minced
1 carton beef stock or 400 ml of home made beef stock
1/2 cup red wine (optional)
1 Season, dust with flour and brown shanks in hot fat.
2. Slice an onion and mince 3 garlic cloves. Place on bottom of roasting pan.
3. Place shanks on onions and pour beef stock over shanks. Add wine. Make sure shanks are covered in stock. Cover with foil.
4. Place in 180f oven and cook overnight or about 12hours.
Leave to cool. Skim the fat off the top and reheat gently when ready to serve.