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
- 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.
- 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.
- 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.
- 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.