Ingredients
- 2 lamb shanks
- 2 tbsp Golden Herd Organics Certified Organic Beef Tallow
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tbsp tomato paste
- 250 ml red wine (optional)
- 500 ml beef or lamb stock
- 1 tsp fresh rosemary (or 1/2 tsp dried)
- 1 tsp fresh thyme (or 1/2 tsp dried)
- Sea salt & freshly cracked black pepper
Method
- Pat the lamb shanks dry and season generously with sea salt and black pepper.
- Heat a large, heavy-based pot over medium-high heat.
- Add the Golden Herd Organics Certified Organic Beef Tallow and let it melt.
- Sear the lamb shanks on all sides until deeply browned. Remove and set aside.
- In the same pot, add the onion, garlic, carrots and celery. Cook for 5–7 minutes until softened and slightly golden.
- Add the tomato paste and cook for 1 minute, stirring.
- Pour in the red wine (if using) and scrape up any browned bits. Let it reduce for 2–3 minutes.
- Add the stock, rosemary and thyme. Return the lamb shanks to the pot.
- Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 2.5–3 hours until the meat is fall-off-the-bone tender.
- Check occasionally and stir gently. Add a splash of stock or water if needed.