Not so fast -LAMB SHANKS


Not so fast - LAMB SHANKS
Serves 4
A warming mid winter favorite
  1. 4 lamb shanks
  2. 2 1/2 cups beef stock
  3. 2 Tablespoons olive oil
  4. 1/4 cup balsamic vinegar
  5. 3 tablespoons honey
  6. 3 cloves garlic
  7. 2 Tablespoons plum sauce
  8. 3 sprigs thyme
  9. 1 red onion
  10. 1 tin chopped tomatoes
  11. Salt and freshly ground black pepper
  1. In a heavy duty frying pan brown lamb shanks on all sides
  2. Remove and put in a medium size pot.
  3. Saute the chopped onion and garlic in the frying pan.
  4. Add the rest of the ingredients and bring to the boil.
  5. Pour over the lamb shanks and simmer for 20 minutes.
  6. Keep the lid on and place the pot in a Heylo bag.
  7. Close securely by doing up the Velcro tabs and pulling on the draw string.
  8. Push the beads up around the pot to fully insulate it.
  9. Leave for 3 hours to carry on cooking.
  1. Serve with mashed kumara and glazed carrots. Peas complete the colour spectrim. Red wine complements this dish.
Heylo Bags