Lamb Shanks in Red Wine Sauce
- Replies 9
I made these tonight and they were demolished.
In my recipes when it calls for Red Wine I will say you can substitute it with beef stock, but this one you need the Red wine , you can use a cheap one ( I used one off hubby's $140 bottles
)
I served it with mashed potatoes and peas
In my recipes when it calls for Red Wine I will say you can substitute it with beef stock, but this one you need the Red wine , you can use a cheap one ( I used one off hubby's $140 bottles
)I served it with mashed potatoes and peas
Ingredients
- 6 lamb shanks
- 2 tsp salt
- 1 teaspoon pepper
- 2 – 3 tbsp olive oil , separated
- 1 large onion , finely diced
- 3 garlic cloves , minced
- 2 cups red wine not expensive!
- 800 g can crushed tomatoes
- 2 tbsp tomato paste
- 2 1/2 cups chicken stock
- 2 tsp dried thyme
- 2 dried bay leaves
Instructions
- Preheat the oven to 180°C (all oven types – fan and standard).
- Season shanks – Pat the lamb shanks dry and sprinkle with salt and pepper.
- Brown – Heat 2 tablespoons of olive oil in a large heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes. Remove lamb onto a plate and drain excess fat (if any) from the pot.
- Turn the heat down to medium . Heat remaining 1 tablespoon of olive oil in the same pot. Add the onion and garlic, cook for 2 minutes. Cook for 5 minutes until onion is translucent
- Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine.
- Add shanks – Place the lamb shanks into the pot so they are mostly submerged.
- Oven 2 hours covered – Turn stove up, bring to a simmer. Cover with a couple of layers of foil tightly then transfer to the oven for 3 hours
- – Remove lid, then return to the oven for another 30 minutes (so 3 1/2 hours in total). Check to ensure lamb meat is ultra tender – if not, keep cooking in the oven , but truly it should be very soft
- Serve the lamb shanks with mashed potatoes and steamed vegetables of choice , but mashed potatoes are enough
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