Lunch

Lamb shanks with caramelised onion

Rich and tender lamb shanks with sweet caramelised onion served on white bean purée.
Lamb shanks with caramelised onion
4
4H 50M

Ingredients

Method

1.Preheat oven to 150°C/130°C fan-forced.
2.Heat oil in large flameproof baking dish; cook lamb over heat until browned all over. Stir in sugar, wine, stock and garlic; bring to the boil. Roast lamb, covered, in oven, about 4 hours, turning twice during cooking.
3.Meanwhile, make caramelised onion. Melt butter in medium saucepan; cook onion, stirring, about 15 minutes or until browned and soft. Stir in sugar and vinegar; cook, stirring, about 15 minutes or until onion is caramelised.
4.Remove lamb from dish; cover to keep warm. Pour pan liquids into large heatproof jug. Return dish to heat, melt butter; cook onion and celery, stirring, until celery is just tender. Stir in flour; cook, stirring, 2 minutes. Add reserved pan liquids, paste and rosemary; bring to the boil. Simmer, uncovered, stirring, about 10 minutes or until it boils and thickens; strain wine sauce into large jug.
5.Serve lamb with wine sauce and caramelised onion, accompanied with a white bean purée, if desired.

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