Low. Slow. Worth the wait.
The sliced lamb shanks in the Half Lamb Pack are made for slow cooking, allowing the meat to become tender while building a rich, deeply flavoured sauce.
SERVES
4
PREPARATION
15 minutes
COOKING
2½–3½ hours
WHAT YOU'LL NEED
- 500g Country Meat Sliced Lamb Shank
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, crushed
- 2 tbsp tomato paste
- 400g chopped tomatoes
- 500ml beef or lamb stock
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper
METHOD
- Pat the lamb shanks dry and season generously with salt and pepper.
- Heat the olive oil in a heavy-based pot over medium-high heat.
- Brown the lamb on all sides. Don't rush this step — good browning builds flavour.
- Remove the lamb and set aside.
- Add the onion, carrots and celery to the same pot. Cook for 5–7 minutes until softened.
- Add the garlic and tomato paste and cook for another minute.
- Add the chopped tomatoes, stock, rosemary, thyme and bay leaf. Stir to combine.
- Return the lamb to the pot. The liquid should come approximately halfway up the meat.
- Bring to a gentle simmer, then cover with a lid and reduce the heat to low.
- Cook slowly for 2½–3½ hours, turning the lamb occasionally, until the meat is tender and pulls away easily.
- Check the pot occasionally. If the liquid reduces too much, add a little extra stock.
- Remove the bay leaf and check the seasoning before serving.
SERVE WITH
- Creamy mashed potatoes
- Pap
- Polenta
- Crusty bread
- Seasonal vegetables
COOK PROPERLY TIPS
Low and slow is the point.
Don't try to speed this one up. The connective tissue needs time to break down properly — that's what gives you tender lamb and a rich sauce.
The lamb is ready when it is easily pierced with a fork and pulls away from the bone.
And if you have leftovers, keep them. Slow-cooked lamb is excellent the next day.
Take your time.
Let the lamb do the work.