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  • Water, Boiling 1.0 l
  • Lamb shank trimmed (500 g) 4.0 pc
  • Corn oil 100.0 g
  • Salt 20.0 g
  • Black pepper, crushed 5.0 g
  • Onion, grated 200.0 g
  • Sliced Fresh Mushrooms 300.0 g
  • Garlic, crushed 30.0 g
  • Oregano Fresh
  • Fresh tomatoes, chopped & with the juice 200.0 g
  • Bay Leaves 2.0 pc
  • Thyme, chopped 20.0 g
  • Heavy cream
  • Garlic Mashed potatoes
  • Orzo


  1. Preparation:

    • To make the Demi Glace Bring the water to boil then add the Knorr Demi Glace and cook for 5 minutes.
    • Heat the oven to 175 degrees. In a large mixing bowl, toss the lamb shanks with 1 tablespoon oil, one-half teaspoon salt and pepper.
    • Heat a large, heavy-bottomed sauté pan over medium heat until hot. Add the rest of the oil, and when the oil is hot add the lamb shanks in a single layer (do this in batches, if necessary). Brown the shanks uniformly on all sides, then remove the shanks to an appropriate casserole or braising pan with a tight-fitting lid.
    • Pour off and discard any excess fat, leaving only 1 to 2 tablespoons in the pan. Add the onion and mushroom and cook over medium heat, stirring occasionally, for 4 to 5 minutes, then stir in the garlic. Cook another minute, stirring, so that the garlic does not burn. Stir in the oregano, tomatoes with juice and the demi-glace. Bring the mixture to a boil, remove from the heat and pour over the lamb shanks. Add the bay leaves and cover the lamb tightly with the lid.
    • Transfer the lamb to the oven and cook for 1 hour, then reduce the heat to 150°C and continue to cook the lamb until it is fork tender but not falling off the bone, about 1 additional hour.
    • Remove the casserole and allow the lamb to cool, uncovered, for 15 minutes. Remove each shank to a serving dish and cover with foil. Remove the bay leaves from the casserole and discard.
    • Skim any fat from the top of the sauce. Check the consistency of the sauce (it should be the consistency of heavy cream.