Lamb shanks braised in red wine2016-04-18
- Servings : 4
- Prep Time : 30m
- Cook Time : 3:00 h
- Ready In : 3:30 h
Lamb shanks braised in red wine. Comforting and sumptuous served with a rich dark sauce. Simply a joy to eat.
These lamb shanks are slowly braised in a rich stock with red wine for 3 hours producing soft tender lamb.
It does take time to prepare but once in the oven you can forget about it.
Delicious served with champ potatoes.
I have included images of the steps in the slider above to help you.
- 4 Large Lamb leg shanks (from the butcher)
- 2 Large onions roughly chopped
- 3 Carrots roughly chopped
- 2 Sticks of celery chopped
- 2 or 3 Bayleaves
- 2 Sprigs of rosemary
- 5 or 6 Sprigs of thyme (not lemon thyme)
- 500ml Beef stock (knorr stockpots are very good for this)
- Half bottle of good red wine
- 2 - 3 Tablespoons light olive oil
Pre heat the oven to 300 Fahrenheit 150 Celsius. Place a large heavy cast iron casserole on a high heat. Add the olive oil and brown the shanks all over, watch that they don't burn. Remove and set aside.
Reduce the heat to medium hot and add all the vegetables. Stir these around in the hot oil and the meat juices for approx 10 minutes.
Pour in the red wine and allow the alcohol to cook off, about 10 minutes.
Place the herbs in the pot and lay the lamb shanks on top. Pour over the stock, place a lid on top and cook on the middle shelf of the oven for 3 hours.
Reduce the heat in the oven to low. Remove the Lamb from the pot and place in a baking tray, return to the oven to keep warm. Be careful because the meat will be so tender that it may fall apart.
Strain the stock from the casserole into a saucepan, reduce over high heat until it's of a sauce consistency. Now plate the shanks and pour a little of the sauce over. These work so well with champ mash potatoes. Link for the recipe above.