About this recipe:This is simply gorgeous because it's so comforting! Preparation is easy, too! The lamb shanks are slow-cooked in a generous amount of red wine. This is best served with the sauce juices poured over mashed potatoes, sweet potatoes, risotto or even soft polenta.
4-6 tablespoons olive oil
1.6kg or 4 lamb shanks, trimmed
5 tablespoons flour
1 leek, halved and cut into 1/2" pieces
2 stalks celery, roughly chopped
2 carrots, roughly chopped
2 medium onions, chopped
12 garlic cloves, unpeeled
1 bay leaf
1 sprig of thyme
1 sprig of rosemary
1 tsp whole black peppercorns
350ml (12 fl oz) red wine
600ml (1 pint) chicken stock
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Heat the olive oil in a heavy, metal roasting pan on the cooker over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes.
Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer.
Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
Cover the roasting pan tightly with heavy foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.
This was a delicious dish. The lamb melted off the bone and the flavour was really nice. Next time I would crush the garlic to give it more flavour as leaving it unpeeled didnt get a lot of flavour out. Also, I would put big chunks of carrots in so it is more substantial. Apart from that, would definitely make again. Served it with mash. - 16 Dec 2011
Loved it - had no carrots or garlic or fresh herbs so used parsnips, red peppers for colour and a dried greek herb mix containing most of the herbs needed parsley, mint etc.Served with sweet potato mash. As good as any gastro pub has served up. Needed the same amount of stock for just 2 shanks so beware if cooking 4. Roll on winter. Preparation time spot on. Can't go wrong. House smells divine. - 03 Nov 2011