Lamb Shanks With Thyme And Rosemary

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Warm up your Monday night with this hearty one-pot wonder.

The ingredient of Lamb Shanks With Thyme And Rosemary

• 4 6 lamb shanks french trimmed
• flour for dusting
• salt and cracked black pepper
• 1 large carrot coarsely chopped
• 1 large celery stick coarsely chopped
• 6 pickling onions peeled and halved see note
• 400g can crushed tomatoes
• 3 cups 750ml massel beef stock
• 3 sprigs rosemary
• 3 sprigs thyme
• 150g baby spinach leaves
• couscous to serve if desired

The Instruction of lamb shanks with thyme and rosemary

• dust the lamb shanks in the flour salt and pepper and shake off excess
• heat a little olive oil in a large deep saucepan over medium high heat cook the lamb shanks in batches for 3 4 minutes or until browned
• reduce heat to low and return all the lamb shanks to the pan add the carrot celery and onion and cook for 3 4 minutes add the tomato beef stock rosemary and thyme cover the pan with a lid and cook for 1 hour
• uncover and continue cooking stirring regularly for another 30 minutes or until shanks are very tender
• stir through the baby spinach leaves and cook for another 3 4 minutes or until wilted serve with couscous if desired

Nutritions of Lamb Shanks With Thyme And Rosemary

calories: 375 947 calories
calories: 15 grams fat
calories: 6 grams saturated fat
calories: 12 grams carbohydrates
calories: 11 grams sugar
calories: n a
calories: 45 grams protein
calories: n a
calories: 1255 83 milligrams sodium
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calories: nutritioninformation