1. Place a cast iron pot or an oven-proof pot over medium-high heat.
  2. Add the olive oil and brown the shanks from all sides. No need to cook them thoroughly, just give them some colour.
  3. Remove the shanks, then add the sliced onion, garlic, and carrot to the pot. Cook for about 5 minutes until they get a bit soft stirring constantly.
  4. Add the thyme, mint and tomato paste. Mix well then add the beer.
  5. In a small glass combine the cornflour with the stock cube with some hot water. For a thicker sauce, add 2 teaspoons of cornflour.
  6. Add the stock to the pot, give it a mix and add back the shanks. They should be half submerged.
  7. Season with salt and pepper and finish it off with the rosemary sprigs.
  8. Once it comes to a boil, turn off the heat and cover the pot.
  9. Transfer it to a preheated 170°C oven and bake for 3 hours. Do not open or mix.
  10. Serve with mashed potatoes.
  11. You can also reduce the sauce further by removing the shanks, and let it boil gently on a stove until it gets to your desired consistency.

Original Recipe by Ch-EAT.

Products used in this recipe

Olitalia Extra Virgin Olive Oil 500ml
Knorr Cubes Lamb 80g

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