Serves 4 | Prep Time: 15 minutes; Cook Time: 4 hours
Ingrediants
4 lamb shanks
1 carrot
1 rib of celery
1 medium onion
2 cloves of garlic
4 cups (1L) port
salt and pepper to taste
4 cups (1L) water
Instructions
1. In a large pan set on medium-high heat, sear the shanks on all sides until they become a crisp golden brown, then remove from pan.
2. Add the vegetables to the pan and slightly sauté. When they begin to change colour, deglaze with the wine. Preheat oven to 300°F (150°C).
3. Add water and return the shanks and vegetables to the pan, seasoning with salt and pepper. Place the pan in oven and cook for 3 to 4 hours or until prepared.
4. When the shanks are done (and the meat slightly comes off the bone), remove them and the vegetables from the pot, but keep braising the juices, bringing to a boil and reducing by half. Use the sauce as garnish and serve.
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