Confit Lamb Shanks
Ingredients
3 lamb shanks
500g small mushrooms
500g pearl onions
4 garlic cloves
1 sprig of thyme
1 lemon, cut into quarters
1 bottle of dry white wine
1 vegetable stock cube
1 beef stock cube
Salt, pepper, a pinch of chili powder
Brown the lamb shanks in a casserole dish with olive oil on all sides. Set aside.
Add the vegetables to the casserole dish and sauté for 10 minutes.
Add the meat, white wine, salt, pepper, and chili powder.
Bring to a boil.
Cover the casserole dish and cook in a preheated oven at 140°C (280°F) for 2 hours.
Remove the lid and continue simmering for another hour to reduce the sauce.
Adjust the seasoning.
Enjoy!
