Slow-Cooked Lamb Shanks
Slow-cooked lamb shanks in red wine sauce make the perfect winter dish.
Ingredients
5 x 300-350g lamb shanks
1½ tsp salt
1 tsp black pepper
2 tbsp olive oil, separated (plus more as required)
750ml merlot or cabernet sauvignon wine
800g can crushed tomatoes
2 tbsp tomato paste
500ml (2 cups) low-sodium chicken stock (or veal stock)
3 garlic cloves, smashed and peeled
2 sprigs rosemary
3 sprigs thyme
2 dried bay leaves
PREP & COOK TIME 2HR + | SERVES 5
Method
Preheat oven to 180C (conventional and fan-forced).
Sprinkle lamb shanks all over with salt and pepper.
Heat half the oil in a large, heavy-based pot over high heat. Add 3 lamb shanks and brown aggressively all over – this is key for flavour, so don't rush this step.
Remove shanks. Add the remaining tablespoon of oil, then brown the remaining shanks. Set aside.
Add the remaining ingredients to the pot. Stir, then bring to simmer.
Add lamb shanks, arranging them so the meat is submerged as best you can – it's fine if a bit is above the liquid line, they will shrink as they cook and you can rearrange them midway through.
Cover with lid and transfer to the oven for 2 hours.
After 2 hours, remove the lid and check the meat using 2 forks – it should be pretty tender. Bake uncovered for a further 30 minutes.
Remove lamb shanks, cover and keep warm.
Meanwhile, strain sauce into a bowl, pressing out liquid from the tomato and herbs. It should be a thin, syrupy consistency. If it's too watery, pour it back into the pot and simmer rapidly on a medium-high stove to reduce – it won't take long.
To serve, place individual lamb shanks on creamy mashed potato (or polenta or cauliflower puree), drizzle with sauce and sprinkle with thyme or parsley, if using.
