Lamb Shank

Ingredients

Lamb shanks 8

Onion 1 (peel and cut in half)

Carrot 1 (peel and cut in half)

Parsley ½ cup chopped

Bay leaves 2

Cloves 4

Black peppercorns 12

Cloves 4

Method

Coat the lamb shanks with flour, heat the oil in a saucepan and brown the lamb shanks on both sides.  Add the onion, carrot, garlic and spices (not the parsley), cover with water or stock (only just cover - don’t use too much water) and simmer with a lid on for about 1 ½ - 2 hours or until tender.

Serve shanks and vegetables (with a small amount of stock) on top of mashed potatoes (see recipe) with mustard.  Sprinkle with the chopped parsley.

More Ingredients

Garlic 6 cloves (peeled and crushed)

Flour 1 cup  -

 Oil 1/3 of a cup