This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Preheat oven to 350°F (175°C). Wash and pat dry lamb shanks with paper towel. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil. Transfer to a plate, tent with foil to keep warm, set aside.
Sauté the carrots and diced onions, then add garlic and cook for 1 minute. Season with 1/2 MAGGI seasoning and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour. Return the shanks back into the pot.
Add stock, puree tomato, MAGGI d3d33d3 tablet and herbs. Bring to a simmer on the stove.
Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is tender (adjust the heat so that the liquid simmers very slowly). Gently transfer the shanks onto a plate; tent to keep warm. Take out the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency.
You should be left with about some sauce thick enough to lightly coat the back of a spoon. Taste for seasoning and adjust pepper, if desired. Add the shanks back into the pot of sauce. Garnish with parsley and serve with mashed potatoes, rice or pasta.
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