Red wine and saffron slow roast lamb shank

Serving size: 4
Preparation time: 15 minutes
Cooking time: 1 hour 35 minutes
Ingredients:

4 lamb shanks
2 litres red wine
1 litre vegetable stock
1g saffron
6 medium red onions
8 medium parsnips
4 carrots
1 head of Savoy cabbage
Small bunch of fresh thyme
Small bunch of sage
Small bunch of rosemary
2 cloves of garlic
200ml olive oil
Salt and ground black pepper to taste


Featured in:
October 2012

Method:
The night before, place the lamb shank in the red wine and chill.

In a deep pan place 3 chopped onions with a little oil and cook for 2 minutes. Add the lamb shank and roast for 3-4 minutes. Wet with the soaking wine and the stock and cook for 1 ½ hours. Place the saffron in half a glass of cold water to soak for 20 minutes and add to lamb halfway through the cooking.

Meanwhile, peel the carrots, parsnips and slice the cabbage. Blanch in boiling water for 4 minutes. Place the oil, garlic and herbs in a pan and cook gently for 3-4 minutes. Add the peeled and wedged onions and cook for 2 minutes. Drain the carrots, parsnips and cabbage and add to the pan. Season with salt and pepper and cook for 6-8 minutes and serve.



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