Tonight I made a Lamb Shanks and vegetable dish for a friend who has little time to cook for herself. I also make another pot of the CWA Italian Stew, but I want to offer the lamb shanks recipe tonight. You will need to use a pot with a lid that can be placed into the oven.
This meal uses the stovetop and the oven in the same pot. Preheat the oven to 200 degrees c. On the stove top, in a large pot, gently brown one onion sliced into rings in a tablespoon of olive oil. Add four lamb shanks and gently brown on both sides until they appear cooked externally.
Once the shanks are brown, into the same pot add three diced potatoes, three diced carrots, a sliced head of fennel, a sliced red capsicum, two sliced celery sticks, a handful of continental parsley, a teaspoon of Massel chicken stock, cracked pepper and marine salt. Then add about five cups of water.
Gently bring up the heat to a low boil. Simmer for five mins on the stove then place the pot into the oven for one hour. The result is as you see! The lamb shanks are so soft they crumble when you try to pick them up!
A slow cooker can be used for this dish after the meat has been browned. Enjoy!