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Lamb recipe

Red Wine and Rosemary Lamb Shanks

Lamb shanks browned and braised slowly in red wine, tomato and rosemary until the meat falls off the bone.

Prep
20 min
Cook
3 h 20 min
Serves
4
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Lamb shanks braised in red wine and rosemary on creamy mashed potatoIllustration

Ingredients

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Method

Browning the Shanks

  1. Preheat oven to 160°C
  2. Season the shanks with salt and pepper and dust with the flour
  3. Heat the olive oil in a large flameproof casserole over medium-high heat
  4. Brown the shanks all over for 8 to 10 minutes, then set aside

Building the Sauce

  1. Turn the heat down to medium and cook the onion, carrot and celery for 5 minutes
  2. Add the garlic and tomato paste and cook for 1 minute
  3. Pour in the red wine and simmer for 3 minutes
  4. Add the crushed tomatoes, stock, rosemary and bay leaves
  5. Return the shanks to the pot, meaty end down

Slow Cooking & Serving

  1. Cover and cook in the oven for 2½ to 3 hours, turning the shanks halfway, until the meat falls off the bone
  2. Lift out the shanks, take out the rosemary stalks and bay leaves
  3. Simmer the sauce on the stove for 10 minutes to reduce
  4. Serve the shanks on creamy mashed potato with the sauce spooned over

Tip Not sure which cut to buy? Ask at the counter and we will cut it the way the recipe needs.

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