Winter lamb shank navarin

Ingredients

• 1 tbsp vegetable oil
• 4 lamb shanks
• 25 g butter
• 1 large brown onion, diced
• 4 garlic cloves, minced
• 35 g (¼ cup) plain flour
• 250 ml (1 cup) white wine
• 750 ml (3 cups) chicken stock
• 400 ml tomato passata
• 1 tsp salt
• 2 sprigs rosemary, leaves finely chopped
• 6 sprigs thyme, leaves finely chopped
• 2 bay leaves
• 4 large carrots, cut into 7 cm lengths and turned
• 3 medium turnips, peeled and quartered
• 10 pearl onions, peeled
• ½ bunch kale, stalks removed
• 1 tsp white wine vinegar

Instructions

1. Preheat the oven to 180˚C.
2. Heat a large heavy - based baking dish over medium heat and add the oil. Brown the lamb shanks on all sides and set aside. Add the butter to the pan and fry the onion and garlic until fragrant. Add the flour and cook into a roux. Add the white wine and bring to a simmer. Return the lamb shanks to the pan and add the stock, passata, salt and herbs. Bring to a simmer, then cover with a tight - fitting lid, transfer to the oven and bake for 2 hours.
3. Remove from the oven, add the carrots, turnips and pearl onions. Cover and return to the oven to cook for a further 30 minutes or until the vegetables are tender. Remove from the oven, place over medium heat and stir in the kale and white wine vinegar. Gently stir until the kale has wilted, then adjust seasoning and serve.

Photography by Adam Liaw.

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