Lamb shanks braised in red wine

2016-04-18
  • 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.

Ingredients

  • 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

Method

Step 1

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.

Step 2

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.

Step 3

Pour in the red wine and allow the alcohol to cook off, about 10 minutes.

Step 4

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.

Step 5

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.

Step 6

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.

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