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Ingredients
4 Lamb shanks
Wild West Original Spicy Sweet Blacksauce
Flour (to coat shanks)
2 Tbsp Oil
2 Brown Onion
4 Garlic Gloves
½ cup Celery (finely diced)
½ cup Carrots (finely diced)
1 tin of tomatoes
2 Tbsp Brown Sugar
2 cups Lamb (or Beef) Stock
(Optional deglaze) replace 1 cup of stock for port or red wine
Salt and Pepper
Method
- Flour and season lamb shanks
- Heat fry-pan (if using crockpot) or in casserole dish, adding 2 Tbsp oil, brown off shanks. Remove and set aside
- Same pan/dish as shanks: Sweat off onions, garlic, add 1tsp salt. Cook until translucent.
- Add Celery and Carrots. Cook for a further minute
- Deglaze! 1 cup Red Wine or Port, 3 Tbsp Wild West Blacksauce
- Or 1 cup Stock (or if you can source Lamb), 3 Tbsp Wild West Blacksauce, Brown Sugar
- Add Lamb shanks, vegetable fry and pan deglaze to crockpot or place shanks back into casserole dish
- Pour over can of tinned tomatoes, add remaining cup of stock and extra dash of WWW Blacksauce (to own taste)
- Cook slowly on low for 6-8 hours until shank meat is succulent and tender
Serve with.. Parmesan Mashed Potatoes, dollop of WWW Onion Relish, dash of WWW Blacksauce and Green Peas.
