2 lamb shanks
1/4 cup flour
4 tbsp vegetable oil
1 bay leaf
8 peppercorns, whole
1 sprig each of rosemary and thyme
1 1/2 cups red wine
1 L water
Salt and pepper, to taste
6 to 8 spring roll wrappers
1/3 cup green olives, pitted and finely chopped
1 carrot, shredded and blanched
1 celery, shredded and blanched
Water, to seal the ends
Pre-heat oven to 325°F. Meanwhile, coat lamb shanks in flour. To a heated Dutch oven, add oil and brown the shanks (this locks in the flavours). Add bay leaf, peppercorns, rosemary, thyme, red wine and water.
Place a lid onto Dutch oven and place in pre-heated oven; cook for 2.5 hours.
Remove Dutch oven and let cool for 20 minutes. Once cooled, pull the meat from the bone, making sure it’s well shredded. Put meat aside until needed.
Put the bones back into the Dutch oven and reduce the cooking liquid by half (you want to get a gravy-like consistency). Once reduced, strain, season with salt
and pepper and keep warm.
On a counter, spread out the spring roll wrappers and add an equal amount of olives, carrots, celery and lamb meat. Start rolling the wrappers, tucking it over the meat and then folding the corners. Wet the edge of the wrapper with water and finish rolling the spring roll, making sure it’s nice and tight.
Fry the spring rolls in vegetable oil until golden brown, then strain and add to a bowl lined with paper towel; season with salt and pepper. Plate and drizzle with your reduced lamb jus and enjoy.