Lamb shanks with red wine sauce
Mains
Slow Cooks

Lamb shanks with red wine sauce

  • Time in oven::[2}} and 50}}]
  • Oven Temperatur::[180}°}]

Ingredients

  • 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 milli liter 2 1/2 cup red wine
  • 800 gram can crushed tomatoes
  • 2 tbsp tomato paste
  • 500 milli liter 2 cup chicken stock
  • 5 sprigs of thyme or 2 tbsp dried thyme
  • 2 dried bay leaves

Instructions

  1. Pat the lamb shanks dry and sprinkle with salt and pepper.
  2. Sear the lamb shanks on high heat in olive oil in 2 batches until brown all over, about 5 minutes.
  3. Remove lamb onto a plate and drain excess fat (if any) from the pot.
  4. Turn the heat down to medium low. Add the onion, garlic, and carrot and cook until onion is translucent and sweet.
  5. Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine.
  6. Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged.
  7. Turn stove up, bring to a simmer.
  8. Cover, then transfer to the oven for 2}}.
  9. Remove from oven, remove lid, then return to the oven for another 30}}.
  10. Check to ensure lamb is tender - if not, cover and keep cooking.

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.\