Lamb Shanks with Thyme and Rosemary
Set up your barbecue for direct cooking over high heat (250°C to 290°C). Place the Weber Ware Casserole Dish (without lid) onto the cooking grill and add 2
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbqsinthehills.com.au.
Ingredients
- 2 tbsp tablespoons olive oil
- to 5 lamb shanks
- Sea salt
- Freshly ground black pepper
- 6 mall onions, peeled and quartered
- 2 carrots, coarsely chopped
- 2 celery sticks, coarsely chopped
- 3 tbsp tablespoons plain flour
- 750 ml millilitres beef stock
- 1 ½ can (600g) crushed tomatoes
- 3 sprigs thyme
- 3 sprigs rosemary
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