Red Wine Lamb Shanks

    3 hours 30 minutes

    There's nothing quite like the convenience of having a freezer stocked with delicious homemade dishes. These recipes lend themselves to making large quantities and freezing, so you can enjoy some now and some later. Rustic lamb shanks are great with mash or on pasta.

    Auckland, New Zealand
    5 people made this

    Serves: 8 

    • 8 lamb shanks
    • Plain flour, for dusting
    • 1/4 cup olive oil
    • 1 onion, sliced
    • 3 cloves garlic
    • 1 cup red wine
    • 1 litre beef stock
    • 1 cup water
    • 2 sprigs rosemary
    • 2 Tbsp tomato paste
    • 1 Tbsp caster sugar
    • Sea salt and cracked black pepper

    Preparation:30min  ›  Cook:3hours  ›  Ready in:3hours30min 

    1. Preheat oven to 180C. Dust the lamb with flour and shake off any excess. Heat 2 tablespoons of the oil in a large frying pan over high heat. Cook the lamb, in batches, for 2-3 minutes each side or until browned. Remove from the pan and place in a large baking dish. Add the remaining oil, onion and garlic to the pan and cook for 3-4 minutes or until browned. Add the wine, scraping the bottom of the pan, and cook for 2-3 minutes or until reduced by half. Add the stock, water, rosemary, tomato paste and sugar, stir to combine and pour over the lamb. Cover with foil and cook in the oven for 2 hours. Remove the foil and cook for a further 30 minutes. Serve with mash or shred meat over pasta or in a pie filling. Serves 8.

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