3.3.2 Lamb shanks with red wine sauce
Time in oven/on stove: 2 h and 50 min
Oven Temperature: 180°
Ingredients
| Amount | Ingredient | Preparation |
| 4 | | lamb shanks | around 400g each |
| 2 tbsp | | olive oil | |
| 2 | | onion | finely diced |
| 3 cloves | | garlic | minced |
| 4 | 1 cup | carrots | finely diced |
| 625 mL | 21 ∕ 2 cup | red wine | |
| 800 g | | can crushed tomatoes | |
| 2 tbsp | | tomato paste | |
| 500 mL | 2 cup | chicken stock |
| 5 | | sprigs of thyme | or 2 tbsp dried thyme |
| 2 | | dried bay leaves | |
| |
Instructions
- Pat the lamb shanks dry and sprinkle with salt and pepper.
- Sear the lamb shanks on high heat in olive oil 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 low. Add the onion, garlic, and
carrot and cook until onion is translucent and sweet.
- Add the red wine, chicken stock, crushed tomato, tomato paste,
thyme and bay leaves. Stir to combine.
- Place the lamb shanks into the pot, squeezing them in to fit so
they are mostly submerged.
- Turn stove up, bring to a simmer.
- Cover, then transfer to the oven for 2 h.
- Remove from oven, remove lid, then return to the oven for another
30 min.
- Check to ensure lamb is tender - if not, cover and keep cooking.
Notes:
Serve the lamb shanks on mashed potato or cauliflower puree with plenty of
sauce! Garnish with thyme leaves if desired.
Leftover sauce fits well on pasta.