Lamb shanks with vegetables
“Frenched” is when the shanks are trimmed of all excess fat and sinew. Both ends are often trimmed as well for presentation. It is not a necessary step. Note
Ingredients
- 4 lamb shanks, frenched
- 1/2 cup flour with added seasonings of choice
- 2 tablespoon olive oil
- 2 cup chopped pumpkin
- 6 eschalots, peeled
- 2 large parsnips, chopped
- 2 carrots, chopped
- 6 garlic cloves, sliced
- bouquet garni
- 1/2 cup red wine
- 1/4 cup port
- 4 cup vegetable stock
- 2 tablespoon tomato paste
- thyme sprigs, mashed potato, to serve
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