Braised Lamb Shanks with Gravy

Ingredients

• 13 Lamb shank(1200g)
• 22 teaspoon Salt(12g)
• 31 teaspoon Black pepper(2g)
• 42 Onion(300g)
• 53 Carrot(210g)
• 63 Celery stalk(120g)
• 71 Garlic (whole head)(50g)
• 82 Bay leaf(1g)
• 91 teaspoon French thyme(1g)
• 101 teaspoon Rosemary(1g)
• 112 teaspoon Tomato paste(12g)
• 121 tablespoon Honey(21g)
• 134 cup Beef stock or hot water(960g)
• 142 tablespoon Olive oil(27g)
• 151 tablespoon Butter(14g)
• 161 tablespoon Flour(8g)
• 171 cup Cooking liquid (from lamb)(240g)

Instructions

1. 1Preheat the oven to 160°C.
2. 2Pat the lamb shanks dry and season with salt and black pepper.
3. 3Heat olive oil in a deep oven-safe pot over medium-high heat.
4. 4Sear the lamb shanks on all sides until browned, then remove and set aside.
5. 5Add chopped onions, carrots, and celery to the pot and sauté for a few minutes.
6. 6Return the lamb shanks to the pot. Add the whole head of garlic (halved), bay leaves, thyme, and rosemary.
7. 7Stir in tomato paste and honey.
8. 8Pour in enough beef stock or hot water to cover the meat.
9. 9Cover the pot with parchment paper and foil or a tight-fitting lid.
10. 10Place the pot in the oven and cook for about 3 hours.
11. 11Remove the lid and brown the top for 15 minutes using the oven's top heat.
12. 12Remove the lamb shanks and vegetables from the pot. Strain and reserve 1 cup of the cooking liquid for the gravy.
13. 13For the gravy: In a saucepan, melt butter over medium heat. Add flour and cook, stirring, for 1-2 minutes.
14. 14Gradually whisk in the reserved cooking liquid and cook until the sauce thickens.
15. 15Serve the lamb shanks with the vegetables and pour the gravy on top.