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4 Lamb shanks
2 Medium red onions, sliced thinly
250g Mushrooms, sliced thinly
6 Cloves garlic, crushed
1 Cup red wine
1/2 Cup port
1 Tablespoon balsamic vinegar
11/2 Cups water
1 Teaspoon dried rosemary
1 Teaspoon dried thyme
8 Sun-dried tomatoes, roughly chopped
2-3 Teaspoons beef stock granules (depending on brand and personal taste)
1 Teaspoon dijon mustard
2-3 Tablespoons cornflour
1. Heat a little olive oil in a large fry pan, add shanks and brown all over. Remove shanks and wipe pan clean.
2. Heat a little more oil in pan add onion, mushrooms and garlic, cook stirring until onion softens and mushrooms brown slightly.
3. In a large saucepan add onion mix and all the other ingredients, except cornflour and parsley, return shanks to pan.
4. Bring to the boil, then reduce heat to low and cook covered about 4 hours or until lamb is falling off the bone. My shanks were quite meaty so time will vary depending on sizes of shanks.
5. Remove shanks and cover with foil to keep warm.
6. Mix a little water with the cornflour and add to liquid, bring to the boil and stir until mixture thickens. (It will not be super thick just a nice gravy consistency.)
To Serve: Place a mound of mash on a plate, top with a shanks and pour sauce all over, garnish with parsley if desired.
All photos taken by me unless otherwise stated.