Ingredients


2 tbsp vegetable oil

4 lamb shanks

2 celery sticks, roughly chopped

2 carrots, unpeeled, roughly chopped

1 tbsp garlic infused oil

1 fresh bay leaf

1 tbsp fresh thyme leaves

1 tbsp chopped fresh rosemary

250ml/9fl oz red wine

150ml/5½fl oz port

500ml/1pint 2fl oz hot strong flavoured chicken stock


Serves - 4







Method


Preheat the oven to 150C/300F/Gas 2. Heat the vegetable oil in a casserole and fry the lamb shanks, one at a time, for 2-3 minutes, turning regularly, until browned all over. Remove from the dish and repeat with the remaining lamb shanks.

Add the vegetables to the casserole and fry for 2-3 minutes. Add the bay leaf, thyme and rosemary. Return the lamb shanks to the casserole and pour over the wine, port and stock.

Cover the casserole with a lid and cook in the oven for 2½-3 hours, or until the lamb shanks are very tender.

To serve, remove the lamb shanks from the casserole and place onto serving plates. Strain the liquid from the casserole into a jug and serve it alongside.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Lamb shanks in red wine
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