CRAFTED TO BE SHARED

INGREDIENTS:

• 6 lamb shanks (approximately 400g-500g each)
• 300g onions, roughly chopped
• 200g carrots, roughly chopped
• 40g tomato paste
• 600ml dry red wine
• 1L beef stock
• 180g pitted prunes
• 2 bay leaves
• 2 springs of thyme
• 1 small cinnamon stick
• 50ml olive oil
• 40g butter
• salt
• peppercorns

INSTRUCTIONS:

Season the lamb shanks with salt and pepper and sear them in the olive oil until browned on all sides, then transfer them to a deep roasting dish or casserole. Sauté the onions and carrots, add the tomato paste and cook for 2 minutes, stirring well to coat the vegetables. Deglaze the pan with the red wine and allow it to reduce by half. Add the beef stock, bay leaves, thyme, cinnamon stick and peppercorns, then pour the mixture over the lamb shanks. The liquid should almost completely cover the meat. Cover and cook in a preheated oven at 155°C for 3½–4 hours. During the final 40 minutes, uncover the dish to check the meat and add the prunes. Once the lamb is tender, remove the shanks from the dish and strain the sauce, reserving the prunes. Transfer the sauce to a wide, uncovered pan and simmer until it reaches the desired consistency, then whisk in the butter to give it a smooth, glossy finish. Arrange the lamb shanks on a serving platter, spoon over the sauce and add the prunes before serving.