2 tablespoons of olive oil
4 - 6 lamb shanks trimmed of excess fat
1 large white onion, finely chopped
6 garlic cloves, minced
2 large carrots, diced
1/4 cup of flour
2 cups beef stock
375 ml of wine (optional)
400g tomato puree
50g tomato paste
2 beef stock cubes
1 tablespoon of rosemary,
1 tablespoon of parsley
2 bay leaves
Salt and pepper to taste
Wash and pat dry lamb shanks with a paper towel
Heat 1 tablespoon of oil in a heavy-based pot
Sear two shanks in the hot oil until brown on all sides. Repeat with the remaining shanks until they are all done.
See the lamb shanks aside. In the same pot, saute carrots, onions, and garlic for about 3 minutes.
Return the lamb shanks to the pot, season with salt, and ground pepper.
Sprinkle with flour, toss well and cook for 4-5 minutes until brown
Add wine, beef stock, tomato puree, tomato paste, beef stock cubes, and herbs.
Cover and bring to boil, lower the heat and simmer for two hours on low heat, until the meat falls apart. Stir occasionally to prevent the meat from being glued to the bottom of the pot.
Garnish with parsley and serve with creamy samp.
Have a beautiful weekend and enjoy your lamb shank
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