Lamb Shanks with Root Vegetables

There's nothing more comforting on a cold night than lamb shanks, slow-braised until the meat falls off the bone. Made with grass-fed Hunter Natural lamb shanks and a pile of hearty root vegetables, this is a one-pot winter warmer that practically cooks itself. Our Dorper lamb's fine grain and clean flavour suit a long, gentle braise beautifully. Serve over mash or soft polenta — and don't forget the bread for the sauce.

Cut: Lamb Shanks (Foreshanks)

Ingredients

• 4 lamb shanks
• 2 onions, chunked
• 3 carrots, chunked
• 2 parsnips, chunked
• 1 can diced tomatoes
• 2 cups stock (lamb or beef)
• Red wine (optional)
• Rosemary, thyme
• Garlic

Method

1. Season and brown shanks in hot pan
2. Remove, sauté vegetables briefly
3. Add tomatoes, stock, wine, herbs
4. Return shanks, cover tightly
5. Braise in oven at 160°C for 3 hours
6. Shanks should be falling-off-the-bone tender

The best part: The marrow in the bone melts into the sauce—pure gold.