Preparation time: 20
Cooking time: 180
8 small or 4 large (350g) lamb shanks
1 Knorr Chicken Stock Pot
2-3 tbsp tomato paste
30ml dark soy sauce or reduced salt soy sauce
2-3 tbsp olive oil
Quarter of a celeriac or swede, peeled and cut into large wedges
4 onions, peeled and left whole
8-9 carrots, peeled and left whole
4 small Maris Piper potatoes, peeled and left whole
1 Knorr Vegetable Stock Pot
16 baby leeks or 4 leeks, cut into 5cm lengths
1 celery heart
4-5 sprigs of sage
I prefer to cook my vegetables separately because what I enjoy is the flavour of the lamb. If you put vegetables in with the lamb, you change that flavour.
1. Place the lamb shanks in a large, heavy-based casserole dish. Add Knorr Chicken Stock Pot, 1.5 litres of water, tomato paste, soy sauce and olive oil.
2. Slowly bring the lamb shanks to the boil, then simmer very gently, uncovered, for 2 hours 45 minutes to 3 hours. If you’d rather cook it in the oven, bring it to the boil on top of the stove then cover and place in preheated oven at 130°C, Gas Mark 2 for 2 hours 45 minutes to 3 hours.
3. Half an hour before the end of cooking, cook the vegetables. Place celeriac or swede, onions, carrots and potatoes in a large saucepan. Add the Knorr Vegetable Stock Pot and 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 the leeks and celery heart and cook until the vegetables are tender; approximately 20-25 minutes. Add the sage at the end.
4. Before serving, skim any fat off the surface of the lamb shank casserole. Using a slotted spoon, remove the lamb shanks and place on a large serving platter. Using a slotted spoon, remove the vegetables and arrange them around the lamb shanks, and top with sage sprigs. Spoon over a little of the broth and serve.