Name: Red Wine Lamb Shanks
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Yield: 4
Cuisine: British
Ingredients: 3 tbsp extra-virgin olive oil, divided; 4 lamb shanks; ½ tsp sea salt flakes; 2 onions, finely diced; 2 garlic cloves, roughly chopped; 2 carrots, diced; 2 celery stalks, diced; 2 tbsp tomato paste (concentrated puree); 2 cups (500 ml) red wine (see note 1 for substitutes); 2 cups (500 ml) chicken stock; 6 thyme sprigs; Mashed potato and steamed peas, to serve

Ingredients

Scale

3 tbsp extra-virgin olive oil, divided
4 lamb shanks
½ tsp sea salt flakes
2 onions, finely diced
2 garlic cloves, roughly chopped
2 carrots, diced
2 celery stalks, diced
2 tbsp tomato paste (concentrated puree)
2 cups (500 ml) red wine (see note 1 for substitutes)
2 cups (500 ml) chicken stock
6 thyme sprigs
Mashed potato and steamed peas, to serve

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Instructions

Preheat the oven to 180°C (350°F) (160°C/325°F fan-forced).
Heat 2 tablespoons olive oil in a heavy-based, ovenproof frying pan over medium–high heat.
Sprinkle the lamb shanks with salt, then sear on all sides for 3–5 minutes. Set aside.
Add the remaining 1 tablespoon of olive oil to the same pan (if your pan is very sticky, see note 2).
Add the onion, garlic, carrot and celery and cook for 3–4 minutes until softened. Stir in the tomato paste.
Return the lamb shanks to the pan, along with the red wine. Cook for 5 minutes until the red wine has reduced by half, scraping up any caramelised bits on the bottom of the pan.
Add the chicken stock and thyme to the pan, place the lid on (or cover tightly with two layers of foil) and bake for 2½ hours. The meat should fall off the bone easily. If not, continue cooking in 20-minute intervals until it is tender. Remove the thyme sprigs before serving.
Serve with mashed potatoes and steamed peas.

Notes

Note 1 – Use tomato passata or 800 g (28 oz) canned crushed tomatoes as a substitute if you prefer not to use red wine. Add it at the same time as the chicken stock.

Note 2 – If your pan is sticky after searing the lamb shanks, wipe it down with a paper towel and deglaze with 1/4 cup (60 ml) of water if needed.

MAKE AHEAD

This dish is best cooked completely and refrigerated in an airtight container, or frozen to be reheated when ready to eat. See below.

LEFTOVERS

Refrigerate for up to 3 days in an airtight container or freeze for up to 2 months. Thaw completely in the fridge overnight. Reheat in the microwave until piping hot. Hot tip: freeze in small or individual portions to aid in reheating evenly.

Author: Nicole
Prep Time: 5 mins
Cook Time: 3 hours
Category: lamb
Method: bake
Cuisine: British