Braised Lamb Shank with Root Vegetables Espagnole
Ingredients:
1 lamb shank1 carrot
1 onion
1 celery stalk
2 cloves of garlic
5 sprigs of thyme
1 tin of chopped tomatoes
4 tablespoons of tomato puree
1 parsnip
2 tablespoons of Donegal Rapeseed Oil
250ml white wine
Water to cover
For the Gremolata:
1 clove of garlic chopped
1 tablespoon of grated lemon zest
1 tablespoon chopped parsely
Mix all together.
Instructions
Heat an oven-ready casserole dish with a little Donegal Rapeseed Oil.
Season the shank all over and sear until dark brown all over.
Roughly chop up all the vegetables and add.
Now add the chopped garlic and cook for 2 minutes.
Add the wine and reduce by half.
Add the tomato puree and mix in.
Now the chopped tomatoes and cover the shank with water.
Put the lid on the casserole dish and place in a pre-heated oven at 150°C to braise for approximately 2 hours or until the meat starts to come away from the bone easily.
Serve with mashed potatoes, risotto or roasties and sprinkle on a little of the gremolata to finish.
Recipe donated by Bluebird Care recipes – Food for the Soul
