Braised Lamb Shanks With Celery

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An easy tasty lamb shank recipe which is suitable to freeze. You could also substitute fennel for the celery - about 600g of bulbs cut into quarters. This recipe is an adaption from a womens weekly recipe

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Steps

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Cut the celery into 4cm lengths.

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Heat 1 tablespoon of oil in a pan and add the celery , onion , garlic and carrots and cook stirring until the onions are soft.

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Remove the veggies from the pan.

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Heat the other tablespoon of oil and add the lamb shanks and brown them well all over.

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Stir in the wine , paste , stock and thyme and simmer covered for 1 hour.

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Return the veggies to the pan and simmer covered for about 30 minutes until the shanks are really tender.

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Ingredients

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celery, olive oil, onions, garlic cloves, carrots, lamb shanks, dry white wine, tomato paste, beef stock, fresh thyme