Braised Ruby Lamb shanks
3 hours 30 minutes
This delicious meal melts off the bone, literally, and is always better the next day, hence the "cook the day before" trick.
3 people made this
Ingredients
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)
Directions
Preparation:30min ›
Cook:3hours ›
Ready in:3hours30min
- Season Lamb Shanks and brown in a non stick frypan over medium heat.
- Place browned shanks into a ovenproof casserole dish with lid.
- Saute onions until slightly browned and add to lamb shanks.
- Add remaining ingredients to casserole.
- Bring to the boil on Stove top, then simmer for 1 and a half hours.
- Turn off and allow to cool before putting in fridge overnight.
- The next day, Preheat oven to 160 degrees Celsius.
- Scoop out any fat that has formed a layer on the top of the lamb shanks and discard.
- 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).
- 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.
