Step 1Place the lamb shanks into a roasting tray and add a little water.
Step 2Season with salt and pepper and a good sprinkling of rosemary before covering with tin foil and baking at 180°C for 3 hours.
Step 3Remove the lamb from the oven and pour off the remaining liquid (keeping it for later).
Step 4Return the lamb to the oven for a further 30 minutes.
Step 5Wash, peel and dice the vegetables and add to a pan with the garlic and red cooking wine and bring to a boil.
Step 6Make 1 litre of stock with the vegetable bouillon and add to the vegetables.
Step 7Bring back to the boil before reducing the heat and simmering until the vegetables are cooked.
Step 8Add 2 tbsp of tomato paste and the lamb juices, thickening with the gravy granules if necessary.
Step 9Serve on a bed of creamed potatoes.
- 500 ml Country Range Red Cooking Wine
- 1 tbsp Country Range Dried Rosemary
- 25 g Country Range Vegetable Bouillon Mix
- 3 tbsp Country Range Gravy Granules
- 2 tbsp Country Range Tomato Paste
- 1 tbsp Country Range Tomato Paste
- 4 lamb shanks
- 2 carrots
- 1 parsnip
- 1 leek
- 1/2 swede
- 1 onion
- 2 cloves garlic, chopped
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