Braised Ruby Lamb shanks

Braised Ruby Lamb shanks


1 person made this

This delicious meal melts off the bone, literally, and is always better the next day, hence the "cook the day before" trick.

rubyrise Western Australia, Australia

Serves: 6 

  • 6 Lamb Shanks
  • 2 brown onions (medium)
  • 6-8 cloves Garlic, peeled, left whole
  • 2 teaspoons Vegeta (dry vegetable Stock)
  • 500ml water
  • 500ml red wine
  • 6 sprigs rosemary
  • 1 pinch Salt & pepper (to taste)

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

  1. Season Lamb Shanks and brown in a non stick frypan over medium heat.
  2. Place browned shanks into a ovenproof casserole dish with lid.
  3. Saute onions until slightly browned and add to lamb shanks.
  4. Add remaining ingredients to casserole.
  5. Bring to the boil on Stove top, then simmer for 1 and a half hours.
  6. Turn off and allow to cool before putting in fridge overnight.
  7. The next day, Preheat oven to 160 degrees Celsius.
  8. Scoop out any fat that has formed a layer on the top of the lamb shanks and discard.
  9. Place Lamb shanks (in ovenproof casserole dish) in oven, covered with lid, for about an hour, checking liquid is thickening to a lovely gravy (you may need to add more water or wine to the gravy).
  10. Serve with your choice of vegies. I like to serve mine with Mashed Potato or cous cous, roasted parsnips, carrots and beetroot, and steamed broccoli. And Mint Sauce, of course.

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