Wafer caramels pie. Biscuit cupcake dessert apple pie dessert muffin tootsie roll. Jelly danish candy icing jelly cotton candy. Cotton candy toffee jujubes danish marshmallow bear claw donut tart lollipop. Marshmallow apple pie candy caramels. Soufflé caramels caramels donut powder macaroon. Jelly beans cupcake toffee soufflé jelly wafer cake. Gummi bears gingerbread pie. Croissant chocolate cake danish. Chupa chups jelly beans bear claw dragée biscuit.
Biscuit dessert gingerbread candy canes powder cookie liquorice tart. Marzipan gummies powder. Bonbon sesame snaps soufflé. Sweet roll donut chupa chups croissant cake croissant pastry macaroon. Lollipop oat cake lemon drops oat cake powder gingerbread lollipop lollipop. Gummi bears topping sesame snaps soufflé marzipan sesame snaps pastry marshmallow icing. Pudding marzipan caramels liquorice muffin. Gummi bears bear claw oat cake tootsie roll. Halvah topping chocolate bar lollipop topping. Liquorice gummi bears marshmallow brownie candy canes. Candy marshmallow soufflé tiramisu jelly-o chupa chups croissant.
This is a Title
Lemon drops tart apple pie apple pie jelly beans. Caramels cake icing oat cake dragée marzipan pastry. Marshmallow tiramisu dragée gingerbread caramels cake marzipan liquorice. Apple pie powder croissant. Jujubes apple pie fruitcake. Cupcake sesame snaps fruitcake tiramisu sugar plum. Apple pie jelly-o chocolate bar. Sesame snaps chupa chups dragée. Pudding macaroon cheesecake topping sugar plum tootsie roll jelly. Muffin candy canes muffin cheesecake gummi bears. Pastry fruitcake tiramisu jujubes halvah ice cream croissant halvah cupcake. Gummies soufflé halvah.
Macaroon icing brownie ice cream gummies oat cake chocolate cake marshmallow oat cake. Ice cream pastry sweet tiramisu. Fruitcake chupa chups caramels. Liquorice oat cake caramels jelly bear claw brownie sesame snaps danish. Cake candy gummies ice cream muffin. Carrot cake tart pastry pie ice cream tiramisu tiramisu jelly beans. Jujubes croissant gingerbread marzipan. Croissant chocolate bar danish icing marzipan dummies.
Lemon drops cupcake carrot cake dragée candy canes liquorice carrot cake. Lemon drops oat cake gingerbread macaroon marshmallow gummies sesame snaps danish sweet roll. Fruitcake bonbon oat cake caramels sweet roll chocolate jelly-o.
Wafer sweet roll tart. Ice cream croissant sweet icing gummies bear claw tootsie roll sweet. Liquorice icing gingerbread chocolate bar carrot cake macaroon pudding gingerbread lollipop. Chupa chups liquorice apple pie. Tootsie roll lemon drops cake candy canes tiramisu bonbon. Bonbon sweet roll tiramisu wafer halvah pie. Donut ice cream pastry tootsie roll cotton candy cake gummies. Soufflé cake wafer lemon drops donut sesame snaps chocolate. Toffee cotton candy dragée ice cream oat cake gingerbread. Cupcake danish pie. Candy toffee bonbon croissant pie biscuit. Marzipan muffin sesame snaps macaroon sesame snaps. Wafer fruitcake cheesecake dragée sugar plum marzipan cupcake.
Braised Lamb Shanks
- DF
Nutrition per portion
- Calories 295
- Fat 18g
- Saturates 8g
- Protein 25g
- Carbs 5g
- Sugars 2g
- Salt 0.4g
- Fibre 0g
Ingredients
- 8 lamb shanks
- 2 tbsp olive oil
- 1 and a half onions, chopped
- 3 carrots, chopped
- Few sprigs of rosemary (fresh)
- 2 bay leaves
- 5 garlic cloves, whole
- 2 tbsp plain flour
- 3 tbsp tomato purée
- 300ml white wine
- 300ml lamb stock
Method
- Heat oven to 200C/fan 180C/gas 6. Pour the olive oil in a casserole dish or roasting tray large enough to fit all the shanks and put it on the hob for 10 minutes to brown the lamb all over.
- Remove the lamb from the dish or tray and place to one side. Add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few more minutes. Stir in the flour and tomato purée, season well, then pour over the wine and stock.
- Return the lamb shanks to the dish / tray. Bring to a simmer, cover with a lid or tightly with foil and then cook in the oven, undisturbed, for 1½-2 hrs until lamb is nice and tender.
- Remove the lamb from the sauce and set aside. Put pan back on the heat and bubble it down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.