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Slow-cooked lamb shanks in red wine sauce

(28 ratings)

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Slow-cooked lamb shanks in red wine sauce
Slow-cooked lamb shanks in red wine sauce
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Slow-cooked lamb shanks in red wine sauce are the perfect winter-warming dish. The lamb becomes incredibly tender through the long, slow cook and just melts in the mouth. The fragrant herb red wine sauce is rich and inviting and works really well with the succulent lamb. This dish would be great served with a large portion of creamy mashed potato or a serving of fragrant jasmine rice. You can also substitute the lamb shanks for any cut of lamb including stewing lamb for an affordable winter dinner.

Ingredients

  • 2tbsp olive oil
  • 4 lamb shanks
  • 1 large onion, sliced
  • 2 carrots, sliced
  • 50g mushrooms, sliced
  • 4 garlic cloves, sliced
  • 250ml red wine
  • 250ml lamb stock
  • 400g can of chopped tomatoes
  • 1tsp sugar
  • 1 bay leaf
  • 1 sprig fresh thyme

If you have a slow cooker do steps 1-5 in a frying pan before transferring all the ingredients to the slow cooker and allow gently cook for 5-6 hours.

Method

  1. Heat the oven to 160C/140C Fan/Gas Mark 3
  2. Place a large casserole dish over the hob on a high heat with the olive oil. Brown the lamb shanks on all sides, remove and set aside.
  3. Reduce the heat and add the onion and carrot. Cook for 5 minutes until they start to become tender. Add the mushrooms and garlic and cook for a further 2 minutes.
  4. Turn the heat up and pour in the red wine. Bring to the boil before reducing to a simmer for 5 minutes.
  5. Add the stock, chopped tomatoes, sugar, bay leaf and thyme to the pan. Stir and bring back to the boil.
  6. Add the lamb shanks carefully, turning to coat them in the sauce.
  7. Cover with a tight-fitting lid and place in the oven for at least 2 hours. Turn the lamb shanks every 30 minutes.
  8. When the meat is tender remove from the oven, remove the bay leaves and thyme stalks and any fat from the lamb. Season with salt and pepper and serve.

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  • 4
(28 ratings)

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