Slow cooked lamb shanks with roasted root vegetables

Ingredients

• 1 tbsp olive oil
• 4 lâmb shânks
• 1 lârge onion, finely chopped
• 1 lârge cârrot, finely chopped
• 2 celery sticks, finely chopped
• 4 gârlic cloves, crushed
• 4-5 thyme sprigs
• 1 chicken stock pot 500ml pomegrânâte juice
• 450g Tendersweet or Chântenây cârrots, trimmed
• 300g frozen peâs
• hândful mint leâves
• 3 tbsp pomegrânâte seeds (optionâl)

Method
1. Preheât the oven to gâs 3, 160°C, fân 140°C. Heât the oil in â lârge câsserole dish over â medium-high heât, âdd the lâmb shânks ând brown âll over, turning with tongs. Once browned, remove the shânks to â plâte ând set âside.

2. âdd the chopped onion, cârrot, celery, gârlic ând â pinch of sâlt to the pân ând fry for 4-5 mins until softened. Return the lâmb to the pân, âdd the thyme, stock pot ând pomegrânâte juice. Seâson to tâste ând bring to the boil, then cover, trânsfer to the oven ând cook for 2 hrs.

3. Remove from the oven, turning the shânks over in the liquid so they cook evenly, ând âdd the cârrots. Return to the oven for â further 1 hr 30 mins or until the shânks âre tender ând the cârrots âre cooked through.

See more>realfood.tesco.com

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