When you arrive for a potluck dinner you don’t want to spend your time in the kitchen, so a precooked dish is best for the occasion. Cook the lamb shanks until the meat falls off the bone. That way everyone will get a taste of the yummy meat. If you need it to go a little further, you can add a tin of butter beans. Dishes like this are so versatile; sometimes I will add diced potatoes or other vegetables just so it becomes a one-pot dinner. Crusty bread to scoop it up is all that’s needed.
Ingredients
| 4 large | Lamb shanks (Main) |
| 2 Tbsp | Oil |
| 1 | Leek, sliced |
| 2 | Onions, chopped |
| 4 cloves | Garlic, sliced |
| 1 | Chorizo sausage, sliced |
| 1 bunch | Baby carrot |
| 1 cup | Passata |
| 2 Tbsp | Tomato paste |
| 250 ml | Red wine |
| 1 cup | Water, or stock |
| 1 tsp | Sugar |
| 2 stalks | Thyme |
| ½ tsp | Salt and freshly ground black pepper, to taste |
| ½ cup | Chopped parsley |
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Directions
- Preheat oven to 200C. Place lamb shanks on a lined baking tray and cook for 30 minutes to let fat drip off. Remove from dish and throw away paper and fat. Turn oven down to 160C.
- Heat oil in a frying pan to medium heat. Add leek, onions, garlic and chorizo. Cook slowly until lightly browned. Place into a large baking dish with shanks.
- Add baby carrots, passata, paste, wine, water, sugar, thyme, salt and pepper. Stir well, cover tightly and bake for 2 hours. Remove lid and stir. Continue to cook for a further hour until lamb is practically falling from the bone.
- Sprinkle with parsley and serve with pappardelle pasta or creamy mash.
