Recipe by: 9Honey
Time: 4-6 hours
- 8 small or 4 large (350g) lamb shanks
- 1 Continental Stock Pot Chicken
- 2-3 tbsp tomato paste
- 30ml dark soy sauce or reduced salt soy sauce
- 2-3 tbsp olive oil
- 4 onions, peeled and left whole
- 8-9 carrots, peeled and left whole
- 4 small Maris Piper potatoes, peeled and left whole
- 16 baby leeks or 4 leeks, cut into 5cm lengths
- 1 celery
- 4-5 sprigs of sage
Place the lamb shanks in a large, heavy-based casserole dish. Add in the Continental Stock Pot Chicken, 1.5 litres of water, tomato paste, soy sauce and olive oil.
Slowly bring the lamb shanks to the boil on top of the stove, then simmer very slowly and gently uncovered for two hours 45 minutes to three hours. If you’d rather cook it in the oven, bring it to the boil on top of the stove then cover and transfer to a preheated oven at 150°C and cook it in the oven for two hours 45 minutes to three hours.
After about two hours 30 minutes (or half an hour before the lamb shanks have finished cooking), cook the vegetables. Place the onions, carrots and potatoes in a large saucepan. Add in enough cold water to cover the vegetables, bring to the boil and cook at a rolling boil uncovered over a medium heat. Ten minutes later, add in the baby leeks and celery and cook until all the vegetables are tender; around 20-25 minutes in all. Add in the sage sprigs right at the end of the cooking time.
Before serving, carefully skim any fat off the surface of the lamb shanks. Using a slotted spoon, remove the lamb shanks from the casserole dish and arrange them on a large serving platter. Using a slotted spoon, remove the cooked vegetables from the pan and carefully arrange them around the lamb shanks, topping them with the sage sprigs. Spoon over a little of the broth and serve.