Soak the shanks in chilled red wine for at least six hours, with bay leaves, fresh thyme, onions, carrots and celery. Drain and pat dry.
2
Heat a large pan over medium high heat, add grapeseed or canola oil and sear the lamb on all sides, so you get a nice crunchy caramelization. Then add braising liquid (any kind of stock) and braise the shanks at a low temperature (325 degrees) until they’re just falling off the bone.
3
You can serve them whole on a plate, or you can remove some of the meat and garnish it on top of the shank.
Make this for your family and you’ll be a yummy mummy.
