iglokott | Shearers’ Shanks

по случаю праздника готовила вчера праздничную еду по любимой книге: Стригальщицкие голяшки или Shearers' shanks.

медленноварки у меня нет, поэтому ноги стояли в духовке при 110 градусах наверно часов 5-6.
конечно, добавила еще и чили: какая ж баранина без огня. соус загущать хочу вместо рекомендуемой муки нутовым пюре.
возможно, налила многовато жидкости, но это лишь значит, что получится больше соуса :)
на мой взгляд получилось очень славно, кости из мяса сами выскакивают.

Shearers’ Shanks
slow cook, serves 4, meat: lamb, time: 9 hours

After a day in the sheds, shearers are always absolutely starving. A big feed of shanks and a few tonnes of mash might just fill the gap.

1 tablespoon olive oil
2 onions, chopped
2 carrots, peeled and chopped
4 cloves garlic, crushed
4 sprigs fresh thyme
1 bay leaf
A few parsley stalks
4 lamb shanks
100 ml red wine
1 x 400 g can chopped tomatoes in juice
1 tablespoon tomato paste
2 cups boiling water
salt and freshly ground black pepper
butter and flour to thicken sauce

Method
Heat olive oil in a large frying pan, add onion, carrot, and garlic and cook gently for about 5 minutes.
Place in the base of a slow cooker. Sprinkle herbs on top.
Place a frying pan over a moderate heat and brown the lamb shanks on all sides, then place on top of herbs.
Add red wine to the frying pan and allow to bubble up. Add tomatoes and juice and tomato paste. Pour in boiling water and stir well. Season with salt and freshly ground black pepper.
Pour over the lamb shanks. (The liquid should just cover the shanks.) Turn slow cooker to low and cook for 8 hours until the lamb is beginning to fall off the bone.
Remove lamb shanks and strain sauce through a sieve, pushing down on the vegetables as you go. Leave to cool to allow the fat to rise to the surface and set. Remove fat.

Reheat the lamb shanks in the sauce. Thicken sauce by whisking in a paste of equal quantities of softened butter and fl our, until the sauce is a syrupy consistency. Taste and season to taste with salt and freshly ground black pepper.
Serve lamb shanks with your favourite mash and steamed vegetables.