Food Recipe Notebook

INGREDIENTS: 4 lamb shanks, around 1 lb / 500g each (Note 1) 2 tsp salt, separated Pepper 2 - 3 tbsp olive oil, separated 1 cup onion, finely diced (brown, yellow or white) 1 cup carrot, finely diced (optional) (Note 2) 1 cup celery, finely diced (optional) (Note 2) 3 garlic cloves, minced 2½ cups red wine, full bodied (good value wine, not expensive! Note 3) 28 oz / 800g can crushed tomatoes 2 tbsp tomato paste 2 cups chicken stock (or water) 5 sprigs of thyme (preferably tied together), or 2 tsp dried thyme 2 dried bay leaves or 4 fresh Sauce ½ to 1½ cups hot water HOW TO COOK: 1. Preheat the oven to 350F/180C. 2. Pat the lamb shanks dry and sprinkle with 1 tsp of salt and black pepper. 3. Heat 2 tbsp of olive oil in a heavy based pot (dutch oven is ideal) over high heat. 4. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes. 5. Remove lamb onto a plate and drain excess fat (if any) from the pot. ...