Lamb shanks, especially slow-cooked lamb shanks, make for the perfect winter warmer and this recipe makes it oh so easy to please the family.
- 4 lamb shanks
- 3 bottles of Monteith’s Doppelbock dark ale
- 2 tbsp olive oil
- 0.5kg Roma tomatoes, roughly chopped
- 4 large cloves garlic, crushed
- 20 shallot onions, peeled
- 2 carrots, diced
- 2 large bulbs garlic, crushed
- 1/4 cup fresh parsley, rosemary, oregano and basil, finely chopped
- 1 tbsp salt
- 1 tbsp Promite
- 1 cup plain flour
- 1 chilli, finely chopped
- 2 stalks of garlic chives, finely diced
- Preheat oven to 120C.
- Dust lamb shanks in flour.
- Heat olive oil in heat-resistant casserole dish over medium heat and sear shanks until brown. Transfer to a plate.
- Add garlic, shallot onions, carrot and garlic chives to dish and cook over medium heat for five minutes.
- Place lamb shanks on top of vegetables in the casserole dish.
- Pour the beer over the shanks.
- Add tomatoes, shallot onions, chilli, salt and Promite and stir to combine.
- Cover and cook in preheated oven for three hours.
- Remove the lid from the dish and cook at 180C, stirring frequently, until the stock reduces to half and thickens.
Serves four to six