There is something especially comforting about a slow-cooked meal during the cooler months. These lamb shanks become beautifully tender after several hours in the oven, creating a rich sauce that pairs perfectly with creamy mash or soft polenta.
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- Salt and cracked black pepper
- 1 brown onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, crushed
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef stock
- 400g crushed tomatoes
- 2 rosemary sprigs
- 2 bay leaves
- 1 tablespoon plain flour
Method
Preheat oven to 160°C. Pat the lamb shanks dry and season generously with salt and pepper. Dust lightly with flour.
Heat olive oil in a large oven-safe casserole dish over medium-high heat. Brown the lamb shanks on all sides, then remove and set aside.
In the same dish, cook onion, carrot and celery for 6–8 minutes until softened. Add garlic and tomato paste, stirring for another minute until fragrant.
Pour in the red wine and simmer for 2 minutes, scraping the base of the pan. Stir through beef stock, crushed tomatoes, rosemary and bay leaves.
Return lamb shanks to the dish, ensuring they are mostly covered by liquid. Cover tightly with a lid and cook in the oven for 3 hours, turning once halfway through.
Serve the lamb shanks over creamy mashed potato with extra sauce spooned generously over the top. Garnish with rosemary and cracked pepper before serving for a rich and hearty winter meal perfect for relaxed entertaining.
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