Andrew's Tender Lamb Shanks

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My husband came up with this recipe and it makes a very tender piece of lamb. It was based on a gordon ramsay recipe, but to make gordon's version you'll want to throw in a carrot and more garlic, leave out the cloves and cook it entirely on the stove top. He also recommends serving it with mashed parsnip but we like traditional potatoes.

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Steps

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Heat a little olive oil in a large pan.

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Season the lamb and brown the shanks all over in the oil , then take out of the pan and set aside.

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Add the onion , celery , garlic , bay leaves and cloves and cook gently until browned.

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Pour in the wine and continue cooking until it has reduced down to a syrup.

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Put the contents of the frying pan into a baking dish along with the shanks and pour over the stock.

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Season again to taste.

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Cover the baking dish and cook in a low heat in the oven for 2-1 / 2 to 3 hours , until the meat is tender.

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Take the dish out of the oven.

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Transfer the lamb to a plate and cover to keep warm.

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Strain the stock into a frying pan or small saucepan and heat until simmering.

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Mix the flour and water together until there are no lumps and then add to the stock , allowing to cook until you have a gravy that is thick to your liking.

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Place the lamb shanks on a bed of mashed potatoes and pour the gravy over.

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Ingredients

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lamb shanks, onion, olive oil, salt and pepper, celery, garlic, bay leaves, cloves, dry white wine, chicken stock, flour, water