Ingredients
30 ml olive oil
4-6 lamb shanks (1.1-1.6
kg total) – 1 per person
½ head garlic – cut the
head across the centre so
the exposed cloves are
visible
600 g pkt Chunky Veg
Soup vegetable mix
½ a sachet tomato paste
(60 g)
500 ml chicken stock
350 ml red wine
4 bay leaves
1 stalk fresh rosemary
1 Cinnamon Quill
Method
Turn oven to 160° C.
Season shanks well and seal them off in a little oil in a large pot, until golden brown all over. Transfer them
into a deep roasting tin, including the garlic.
In the same pot sauté the vegetable mix in the heated oil until tender and the spinach as wilted and reduced
considerably. Add tomato paste, hot stock and wine. Bring to a boil. Pour this sauce over the shanks, cover
with tin foil or casserole lid, and place in the pre-heated oven. Cook for three hours until the meat is soft and
almost falls off the bone.
Remove from the oven and move shanks from pan to a serving dish. Strain the sauce ingredients over a pot and
cook the resulting strained liquid briskly to reduce to a thin jus.
Serve on a base of heated then roughly mashed, canned borlotti or Cannellini beans and a spicy tomato relish.