in a heavy based cooking pot with lid, heat the oil. lightly dust the lamb shanks with flour,salt and pepper and brown them, 2 at a time in the oil. set aside once browned.
add a little more oil to the pan if needed and saute the onion until soft and translucent, then add the garlic and cook for another minute, stirring with a wooden spoon.
add the carrots and tomatoes and allow to cook for 5-10 minutes or until the flavours have amalgamated.
return the shanks to the pot, add the water and place the lid on top. turn down the heat to very low and allow the stew to simmer slowly for 2-2 1/2 hours. the meat should be almost falling off the shanks, turn them at least once during cooking. season to taste with salt and pepper.
Serving
Suggestions
serve with mashed potato, rice or buttered noodles.
Originally Submitted
10/11/2008
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