Get ready to indulge in the ultimate comfort food with this Slow-braised Lamb Shanks in Red Wine! Imagine tender, fall-off-the-bone lamb infused with rich, deep flavours from a savoury wine and vegetable sauce. Perfect for cozy dinners or special occasions, this dish is simple to prepare and will impress everyone at the table.
The lamb shanks are slowly braised in a fragrant mirepoix of vegetables, red wine, tomato paste, bay leaves, rosemary, beef stock, and tomatoes. This combination creates a robust and flavourful sauce that is simply irresistible. Once the lamb is perfectly fall apart tender, the sauce is blended right in the pot with an immersion blender until silky smooth, then poured generously over the succulent meat.
Serve these delicious lamb shanks with creamy mashed potatoes and steamed greens for a meal that’s not only comforting but also truly elegant.
~ Slow Braised Lamb Shanks in Red Wine ~
❄️ Storage
FRIDGE:
Store any leftover lamb shanks and sauce in the fridge and use within 3-4 days. Reheat gently in the microwave on MEDIUM (50% Power) until piping hot.
FREEZE:
To freeze cooked shanks, transfer to a freezer safe dish along with the sauce over the top. Label, date and freeze for up to 3 months. Thaw overnight before reheating as above.
Slow-Braised Lamb Shanks in Red Wine
Equipment
- Dutch oven or large casserole pot
Ingredients
- 2 tablespoons olive oil
- 4 lamb shanks
- Salt and pepper
- 1 onion, diced
- 2 carrots, diced
- 2 sticks celery, diced
- 6 cloves garlic, smashed
- Good pinch of salt
- 1 teaspoon dried thyme
- 2 tablespoons plain flour
- 2 tablespoons tomato paste
- 4 fresh bay leaves
- 1 large sprig fresh rosemary
- 2 cups red wine
- 2 cups beef stock
- 1 cup water
- 790g can Mutti finely chopped tomatoes (or use 2 x 400g cans or 800g can diced tomatoes)
TO SERVE
- Creamy mashed potato
- Steamed greens (I used beans and baby peas)
- Chopped fresh parsely
Instructions
- Preheat oven to 180C (160C fan forced). Heat oil in a large Dutch oven over medium-high heat. Season lamb shanks generously with salt and pepper all over and cook in batches in the pan for 5-6 minutes or until browned all over. Remove and set aside.
- Reduce pan heat to medium low and add the onion, carrot, celery and garlic along with a big pinch of salt. Cook, staring often for 10 minutes or until softened. Add the thyme and stir to combine, then add the flour and cook, stirring for 1 minute. Add the tomato paste and cook for a further 1 minute. Add the bay leaves and rosemary.
- Pour in the red wine and allow it to bubble up and thicken slightly. Cook for 2-3 minutes. Add the stock, water and tomatoes and bring to a simmer.
- Return the lamb shanks to the pan, manoeuvring so they are mostly or fully covered in the liquid. (make sure the meaty end is at least pointing down into the liquid if your can’t cover them completely). Bring to a simmer, cover with a tight fitting lid and transfer to the oven. Bake for 2 hours.
- Remove the lid and continue baking for a further 30 minutes or until the lamb is browned and very tender (almost falling from the bone).
- Using tongs, remove the lamb shanks from the pot and set aside covered with foil. Also removed discard the bay leaves and rosemary sprig. Place the pan onto the stove and using an immersion blender (stick blender) puree the sauce until smooth. Taste and season with extra salta and pepper if required. Return the lamb shanks to the sauce and heat through for 5-10 minutes.
- Serve the lamb shanks with mashed potato, steamed greens and a big spoonful of the sauce over the top. Garnish with chopped fresh parsley. Serve
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
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