Lamb shanks with red wine
This is a perfect family meal that is simple to make. Prep the ingredients, slam the Lamb in the oven and forget about it whilst you relax. Tender lamb shanks slow cooked with a good glug of red wine 🍷. Serve with some mashed potatoes to soak up those juices.
Serves: 4
4-6 tablespoons olive oil
4 lamb shanks
5 tablespoons flour
1 leek, halved and cut into pieces
2 stalks celery, chopped
2 carrots, chopped
2 medium onions, chopped
12 garlic cloves, unpeeled
1 bay leaf
1 sprig of thyme
1 sprig of rosemary
1 tsp whole black peppercorns
350ml red wine
600ml chicken stock
Pre-heat oven to 150 degrees C (gas mark 2).
Heat the olive oil in a roasting tray on the cooker over medium-high heat.
Toss shanks with flour to coat well.
Sear the shanks in hot oil until browned.
Remove from tray and set aside.
Add the leek, celery, carrot, onion, and garlic to the roasting pan.
Cook until softened.
Add the bay leaf, peppercorns, thyme and rosemary sprigs.
Add the red wine and chicken stock
Turn heat up and bring to a simmer.
Taste and season accordingly.
Add the lamb shanks on top of the vegetables.
Cover the roasting pan tightly with foil.
Place into the preheated oven.
Bake until the meat is tender.
Remove the bay leaf and herbs.
Serve
Ingredients
- 4-6 tablespoons olive oil
- 4 lamb shanks
- 5 tablespoons flour
- 1 leek, halved and cut into pieces
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 medium onions, chopped
- 12 garlic cloves, unpeeled
- 1 bay leaf
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 tsp whole black peppercorns
- 350ml red wine
- 600ml chicken stock
Instructions
- Pre-heat oven to 150 degrees C (gas mark 2).
- Heat the olive oil in a roasting tray on the cooker over medium-high heat.
- Toss shanks with flour to coat well.
- Sear the shanks in hot oil until browned.
- Remove from tray and set aside.
- Add the leek, celery, carrot, onion, and garlic to the roasting pan.
- Cook until softened.
- Add the bay leaf, peppercorns, thyme and rosemary sprigs.
- Add the red wine and chicken stock
- Turn heat up and bring to a simmer.
- Taste and season accordingly.
- Add the lamb shanks on top of the vegetables.
- Cover the roasting pan tightly with foil.
- Place into the preheated oven.
- Bake until the meat is tender.
- Remove the bay leaf and herbs.
Can be found with gin or a pint in hand.
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