About this recipe:Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes and red wine. Warming and delicious when served with polenta or roasted garlic mashed potatoes, as you'll need something to soak up the wonderful sauce that results. A fantastic dish for guests, as all the prep work is done at the beginning, and then you just have to wait.
6 lamb shanks
salt and freshly ground black pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1cm slices
10 cloves garlic, minced
1 bottle red wine
2 (400g) tins whole peeled plum tomatoes, undrained
275ml beef stock
2 to 3 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:3hr › Ready in:3hr10min
Season shanks with salt and pepper. Heat oil in heavy large pot or casserole over medium-high heat. Working in batches, brown shanks on all sides, about 8 minutes. Transfer shanks to a plate.
Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, water and beef stock. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to the boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Used different ingredients.
I'm never sure about beef stock with lamb, so I used Marigold vegetable stock. I also added about five stalks of chopped celery (just because I had some in the fridge that I wanted to use up). - 16 Oct 2010
Cooked this on Wednsday and ate it on Thursday. I was cooking 4 shanks so I reduced some the ingredients and I used vegetable stock instead of beef stock. Also added some celery I had in the fridge. I served it with rice. I'd never cooked lamb shanks before and this was an easy recipe to follow. The result was absolutely delicious. Thank you to S Hodge. - 16 Oct 2010