I bought a couple of lamb shanks recently but wasn’t sure if I had red wine in my pantry to cook the “proper” lamb shanks. I did not have red wine, so I basically whipped up a spontaneous mixture of flavors to cook these beautiful lamb shanks in a flavorsome stew with whatever I had in my kitchen.
The ingredients were:
- 4 lamb shanks
- 5 large cup mushrooms, sliced
- 2 carrots, chopped
- 1 red onion, roughly chopped
- 1 tbsp minced garlic
- 1/2 cup tomato sauce
- 4 tbsp dark soy sauce
- 1 tbsp rosemary
- 1 tbsp tarragon
- 1 tsp chilli paste
- 1 tbsp chicken stock powder
- Pepper to taste
- Olive oil
In a large pot, heat the olive oil and cook the garlic and red onions until just browning. Add the mushrooms, carrots, rosemary, tarragon, chilli paste, tomato sauce, soy sauce and pepper to taste. Add 3 cups of water and bring pot to a gentle simmer. Add the lamb shanks and let it slowly cook on the stove at medium heat for approx. 2-3 hours.
By the time it’s ready, the lamb should fall off the bone as it is cooked to very tender, and the sauce thickens.
Serve with freshly steamed vegetables and a bed of garlic mashed potatoes.
There wasn’t any red wine though.. hhmmm feel free to discard this recipe, lol.
Kimba's Living 
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