Method









(1). Clean and pierce 4 lamb shank


(2). Rub in 15g of marinade in each shank and marinade for 1 hour or rest in fridge overnight.


(3). Lightly brown shanks in a larg sauce pan with cooking oil. set aside in a casserole dish.


(4). Add carrot and celery to the oil and cook for 4 mins, stirring regularly.


(5). Add fresh thyme, garlic, cloves, lemon zests, and puree. cook for 2 mins.

(6). Add tomatoes and stock (or wine). bring to a boil and simmer for 5 mins.

(7). Place shanks in a large casserole dish & pour the simmering liquid over them.

(8). Cover and cook in hot oven for 1 1/2 - 2 hours. Check flavour and taste is achieved.

(9). Serve with mashed potatoes, green beans, cauliflower and carrots (or preferred choice) Method