Recipe: Red Wine Lamb Shanks

Red wine lamb shank recipe foodie explorers

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.

Red wine lamb shank recipe foodie explorers

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

Recipe: Red Wine Lamb Shanks

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
  • 350 ml red wine
  • 600 ml 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.

Red wine lamb shank recipe foodie explorers

Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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