Slow-Braised Lamb Shanks

Name: Slow-Braised Lamb Shanks
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 4 piece lamb shank; 2 tbsp flour; 3 tbsp olive oil; 1 piece onion, diced; 2 piece carrot, diced; 2 stalk celery, diced; 4 clove garlic, crushed; 2 tbsp tomato paste; 400 ml red wine; 4 piece tomato, crushed; 400 ml beef broth; 2 sprig rosemary; 3 sprig thyme; 2 piece bay leaf; 1 tsp salt; 0.5 tsp black pepper

Lamb shanks braised in red wine and tomato until fall-off-the-bone tender.

200 min
Medium
4 servings
Australian

Cooks: 0
Photos: 0

Ingredients

lamb shank4 piece
flourfor dusting2 tbsp
olive oil3 tbsp
onion, diced1 piece
carrot, diced2 piece
celery, diced2 stalk
garlic, crushed4 clove
tomato paste2 tbsp
red wine400ml
tomato, crushedor one 400g tin4 piece
beef broth400ml
rosemary2 sprig
thyme3 sprig
bay leaf2 piece
salt1 tsp
black pepper½ tsp

Method

1
Pat lamb shanks dry, season heavily with salt and pepper, and dust with flour.
2
Heat olive oil in a heavy oven-proof pot and brown shanks all over until deep golden.
Don't rush this — colour is flavour.
3
Remove shanks. Soften diced onion, carrot, celery, and crushed garlic in the same pot.
4
Stir in tomato paste; cook 1 minute. Pour in red wine and let it reduce by half.
5
Add crushed tomatoes, beef broth, rosemary, thyme, and bay leaves. Return shanks; bring to a simmer.
6
Cover and braise in a 160°C oven until the meat falls off the bone, about 2.5–3 hours.
Turn shanks once at halfway.
7
Lift shanks out, reduce sauce on the stovetop until glossy, then return shanks to coat. Serve over mash.

Per serving

520
kcal: 42g
protein: 18g
carbs: 24g
fat