Sunday dinner: Lamb Shanks

Meh. Totally forgot to take a photo of Sunday’s dinner until we were busy tucking into it. Ah wells, lamb shanks will always be lamb shanks eh? =P I reckoned we could have left the shanks in the oven for a longer time so that the meat falls off the bone nicely. We didn’t have a casserole pan..so we ended up using a Pyrex dish to hold everything in and al-foil to cover it. The lid would have made a diff to the gravy.

Just need to get over eating the fatty sinewy bits between the chunks of meat. Gaah. I think I think WAY too much when it comes to food.

Red wine-braised lamb shanks

2 tbsp olive oil
4 lamb shanks
2 large onions, sliced
1 carrot, sliced
1 celery stick, sliced
2 garlic cloves, sliced
1 cup (250ml) red wine
1 cup (250ml) salt reduced beef stock
3/4 (185ml) tomato passata
1 tsp caster sugar
1 bay leaf
1 sprig of thyme
chopped flat leaf parsley, mashed potato, to serve

  1. Heat oven to 160C or 140C fan. Place a large, flameproof casserole pan that will snugly hold lamb shanks in a single layer over a high heat with half of olive oil. Add lamb shanks and brown well on all sides. Remove shanks from pan and set aside.
  2. Reduce heat to medium, add remaining oil and cook onion, carrot and celery for 5 mins, until vegetables are tender and beginning to turn golden at edges. Add garlic and cook for another 1 min.
  3. Pour red wine into pan, bring to boil and simmer for 3 mins. Add stock and passata and bring back to boil. Season, add sugar, bay leaf, thyme and lamb shanks, mixing to coat thoroughly in braising liquid.
  4. Cover with a tight-fitting lid and bake for about 2 hrs, turning shanks in liquid every 30mins, under meat is very tender. Remove from oven, scatter with parsley, and serve with mashed potatoes.
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