Slow-Cooked Lamb Shank with Herb-Infused Gravy

Fall-off-the-bone meat, braised with a rich, glossy gravy... Save this for your next slow roast feast!

Shop Divine Deli at your nearest Woermann Brock Fresh store.

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Ingredients:

• 2 large Divine Deli Lamb Shanks

• Olive oil

• 2 large onions & 2 red shallots – chopped

• 6–10 garlic cloves – crushed

• 4 carrots & 4 celery stalks – chopped

• 3 cups fresh tomatoes

• 1 sachet tomato paste

• 1 litre chicken or beef stock

Herbs & Spices

• Smoked paprika, cumin, cloves

• Pink Himalayan salt & coarse black pepper

• Rosemary, oregano, thyme, bay leaves

• 3 cinnamon sticks

For the Gravy

• 2 tbsp butter

• 2 tbsp flour

• Red wine, Worcestershire sauce

• Lemon juice & zest

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Method:

Lamb

• Preheat oven to 220°C.

• Season lamb with Worcestershire, lemon, salt & pepper.

• Brown lamb in an oven-safe pot. Remove.

• Add veg, herbs, spices, tomato paste & 500ml stock. Bring to a boil.

• Return lamb, cover and roast 30 mins.

• Reduce to 160°C and cook 3–4 hrs, topping up stock as needed.

• Rest the lamb for 10–15 mins.

Gravy

• Strain cooking liquid. Skim fat.

• Whisk in butter and flour, reduce until glossy.

• Finish with red wine and fresh thyme.

Serve

• With potatoes and seasonal vegetables.

Ask your nearest Divine Deli butcher for any cuts you desire!

Enjoy! 😊

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