June 01, 2018
Comfort Food, Dinner, Main Dish,
Lamb/Mutton, Pasta, Orzo, Vegetables, Carrot, Entertaining, Sunday Dinner, Oven Bake, Stove Top, No Eggs, Alcohol more
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"From our daily newspaper The West Australian. Times are estimated."
Preheat oven to 170C.
Season lamb shanks with salt and pepper, then sprinkle over allspice.
Put half the oil in a large heavy-based ovenproof saucepan over a medium-high heat and add lamb shanks and cook, rurning occasionaly, in two batches, until browned all over and then set aside on a plate.
Reduce heat to low and add remaining oil to pan and then add carrot, celery, eschalots, garlic and oregano and cook, stirring occasionally, for 15 minutes or until softened and then return lamb shanks to the pan, standing upright so meat is among the vegetable and each bone is sticking out.
Add bay leaves, honey, pale ale and stock and then increase heat to medium and bring to a simmer.
Cover with a lide, then transfer pan to oven and cook for 1 hour and then remove lide and cook for a further 1 hour or until meat falls away from the bone easily.
Divide cooked pasta among serving bowls and then top with lamb shanks and vegetables to serve.
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