Lamb shank braised in vegetable sauce
I’m trying to remember what I did a few days ago, so this is a bit sketchy, but also, it can be varied. The main thing is to cook long and slow and to make sure there are enough rich flavours in the things that go into the sauce.
- Lamb shank, ideally chopped across the bone so that the marrow will come out. One does two people.
- Mixture of veg, chopped small: onion, carrot, squash, celery and sautéed in some sunflower oil
- Tomatoes skinned and chopped
- Stock, ideally lamb stock but could be chicken or a veggie stock cube
- Wine – red or white
- Some waxy potatoes chopped into medium-size pieces (or omit and serve with rice)
- Tomato puree
- Dried mushrooms
- Lots of whole garlic cloves – say about 6 per person. Skin them, but leave them whole and they will cook slowly and mush into the sauce.
- Celery seed (if you haven’t used celery), bay leaves, juniper berries, dried or fresh mixed herbs, salt and pepper.
- Some shoyu
- Fresh parsley at the last minute if you like.
Basically just put everything in a big pot and cooked for at least 3 hours in a low oven – about 130 degrees.