Baked Lamb Shins
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 lamb shanks (approx. 400 g each)
- 2 Tbsps vegetable oil
- 2 onions (peeled, chopped)
- 2 carrots (peeled, chopped)
- 1.333 cups Celeriac (peeled, chopped)
- 2 cloves garlic cloves (peeled, chopped)
- ⅔ cup Port wine
- ⅔ cup lamb stock
- 1.333 cups Red wine (approx. quantity)
- ½ Cinnamon stick
- 1 Star anise
Preparation steps
1.
Heat the oven to 160°C (140°C in a fan oven), 325 °F, gas 3.
2.
Season the lamb with salt and ground black pepper. Heat the oil in a roasting tin and brown the meat on all sides. Remove from the tin and brown the vegetables in the oil.
3.
Pour on the port, stock and some red wine, add the cinnamon and star anise, return the lamb shanks to the pan and cook for approx. 2.5 hours. Add more red wine if necessary; turn the lamb shanks frequently.
4.
When done, remove the meat and puree the sauce. Boil to reduce slightly, if necessary, and season with salt and ground black pepper.
5.
Serve the lamb shanks with the sauce; may also be served with pickled lemons and saffron rice, if wished.
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