Leave-in-the-oven lamb shanks recipe

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  • Serves 4
  • 10mins to prepare and 180mins to cook
  • 1333 calories / serving
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(h)leave in the ven lamb shank Tesco Real Food

The perfect Sunday lamb recipe, this family favourite is definitely worth the 3-hour wait.

Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Heat a splash of olive oil in a large casserole dish over a medium heat and brown the lamb shanks in batches. Remove and put to one side.

Fry the onions and celery in the casserole dish before adding the garlic, carrots and rosemary. Fry for about 5 minutes.

Add the stock, tinned tomatoes, star anaise and seasoning. Bring to the boil and put the lamb shanks back in, with the bones sticking out the liquid. Trickle the honey over the exposed meat and bone, cover and place in the oven for 3 hours. Serve immediately.

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  • Ingredients

  • olive oil
  • 4 lamb shanks
  • 2 large onions
  • 1 celery stick
  • 4 cloves of garlic
  • 450g (14 1/2oz) carrots
  • a handful of fresh rosemary leaves
  • 400ml (13 1/2fl oz) vegetable stock
  • 800g (28oz) tinned chopped tomatoes
  • 2 star anise
  • 2 tbsp runny honey
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  • Energy 5557kj 1333kcal 67%
  • Fat 78g 111%
  • Saturates 33g 165%
  • Sugars 36g 40%
  • Salt 2.7g 45%

of the reference intake
Carbohydrate 40.9g Protein 119g Fibre 8g

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