Victoria's Kitchen

Red Wine Braised Lamb Shanks

This is a Sunday meal.

It takes for-absolutely-ever; basically 3 hours start to finish, which is perfect for Sundays, and not possible any other day of the week. 

I served it with parsley and rice on the side. I suggest letting everyone plate for themselves, as everyone has different opinions about the sauce to solids ratios. I prefer mine like a soup and others may wish it was all about that hunk of meat. 

Red Wine Braised Lamb Shanks
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  1. A large glug of olive oil
  2. 4 lamb shanks
  3. 2 large onions, sliced
  4. 1 carrot, peeled and sliced
  5. 1 stick celery, sliced
  6. 2 garlic cloves, sliced
  7. 250ml full bodied red wine
  8. 250ml lamb stock
  9. 1 can plum tomatoes
  10. 1 bay leaf
  11. 1 sprig thyme
  12. Chopped flat leaf parsley
  1. Heat the olive oil in a large pan (Le Creuset if you have one!), add the lamb shanks and brown well on all sides.
  2. Reduce the heat and transfer the shanks off to a plate. Add the onions, carrot and celery to the frying pan and cook for about 5 minutes, until starting to soften and turn golden. Add the garlic and cook for a further minute.
  3. Pour the wine into the pan, bring to the boil and simmer for 3 mins. Add the stock and tomatoes and bring back to the boil.
  4. Season with salt and pepper and add the bay leaf and thyme.
  5. Put the shanks back in to the pan, nestling them into the sauce.
  6. Cover, and cook in the oven at 320f/160c for 2 hours, turning the shanks every 30 minutes.
  7. When ready to serve top with chopped parsley and serve over rice.
Adapted from BBC Good Food
Adapted from BBC Good Food
Victoria's Kitchen

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