Ingredients
4 Lamb Shanks
A little oil
2 onions, peeled and quartered
1 carrot, chopped in 4
4 small garlic cloves, peeled and cut into 12
2 & 1/2 teaspoons of salt
1 tablespoon of freshly ground black pepper
A little oil
2 onions, peeled and quartered
1 carrot, chopped in 4
4 small garlic cloves, peeled and cut into 12
2 & 1/2 teaspoons of salt
1 tablespoon of freshly ground black pepper
Method
Cut incisions into lamb Shanks and push the garlic pieces into the holes. Salt and pepper the meat. Heat oil in large pot. Add the lamb Shanks and lightly brown on all sides, add the onion and carrots and brown the meat and onions until a nice dark brown. Add a cup of water and reduce heat to medium to low.
Cook for 2 hours and add a cup of water every 40 minutes. Making sure to turn the meat a few times for even cooking. Remove the meat and place in a pan and cover with foil or cling wrap. Strain the sauce through a colander into a separate smaller pot. Try to remove some of the oil floating on top using a spoon. Or place sauce in the fridge to cool a bit and the fat floats on top ...remove the fat. Place the pot on the stove and add 2 tablespoons of bisto/ gravy granules to a little cold water and stir and add this to the sauce, stir until thickened and now you have the gravy to pour over lamb shanks. If you want your gravy on the thicker side, add a tablespoon of cornflour mixed with a little cold water to the gravy and cook further until thickened.
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