Red Wine Lamb Shanks

Red Wine Lamb Shanks

These Red Wine Lamb Shanks are a popular recipe, I got this one from a newspaper lift out about 3 years ago. I have to give credit to Donna Hay for this one, and it is stunning. Just prepare two and a half hours before the tribe get home and pop it in the oven, do what you have to do, then it will be ready in time. This one serves 8, so if your tribe is not that big just halve everything, which is what I do.


8 lamb shanks
plain flour, for dusting
1/4 cup olive oil
1 brown onion, sliced
3 garlic cloves, crushed
1 cup red wine
1 litre beef stock
1 cup water
2 sprigs rosemary
2 tablespoons tomato paste
1 tablespoon caster sugar
sea salt and cracked black pepper


Preheat oven to 180°C. Dust the lamb with flour. Heat 2 tablespoons of the oil in a large frying pan over high heat. Cook the lamb, in batches, for 2-3 minutes on each side or until browned. Place in a baking dish. Add the remaining oil to the pan with the onion and garlic. Cook for 3-4 minutes or until browned. Add the wine and cook for 2 minutes or until reduced by half. Add the stock, water, rosemary, tomato paste, sugar, salt and pepper. Stir to combine and pour over the lamb. Cover with foil and cook in the oven for 2 hours. Remove foil and cook for a further 30 minutes.


Halve the ingredients for a smaller batch
Serve with mash potato and vegetables
Try cooking in a slow cooker

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