Cook2 hrs 15 mins
Now there are just 2 of us, I'm going to cook shanks occasionally. They are way too expensive for a crowd. I found this on an Australian ABC site.
- 1 tablespoon olive oil
- 6 garlic cloves, peeled
- 1 large onion, chopped
- 1 large carrot, peeled and roughly chopped
- 1 (440 g) canpeeled tomatoes, chopped, juice reserved
- 4 lamb shanks
- 250 ml red wine, good drinking quality
- 4 bay leaves
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 liter beef stock (approximately) or 1 liter water (approximately)
- Pre-heat oven to 160c.
- Heat the oil in a big, heavy-based, oven-proof pan.
- Brown the shanks well on all sides, remove, fry the garlic, onions and carrot until they are softened.
- Add the tinned tomatoes and their juice to the pan, sit the shanks on top, then add the remaining ingredients.
- Use enough stock to just barely cover the shanks.
- Put the un-covered pan in the oven.
- Braise for about 2 hours, checking it every 30 minutes or so.
- Turn the shanks each time you check, and replace the liquid (some will evaporate during cooking) to bring it to half-way up the shanks.
- The shanks are done when the meat is beginning to fall of the bone.
- Remove them and place on a warmed serving dish Strain the liquid, pressing with a spoon to get all the juices out.
- Skim and discard as much fat as you can, then reduce the remaining liquid to a nice gravy consistency.
- Pour over the shanks and serve.
I made this in the crock pot. Browned the shanks, sauteed onions, carrot and garlic, threw it all in the crock pot and let it go on low for 6 hours. Reduced some of the liquid and served it over the shanks and couscous. Very yummy and fairly easy to throw together.
Really lushious Lamb Shanks!! The onions,garlic, carrots and tomatoes, with the wine, herbs and pepper make the most incredable gravy!! Dark and lushious. The cooking time is perfect; the result was succulent fall of the bone meat. I just did 2 shanks, they were quite large and there are just two of us; I left the rest of the ingredients as stated in the recipe and used beef stock, it took a little less than a liter. Served them over mashed garlic potatoes and with Parmesan Brussel sprouts (by Brenda M ~ #62752), a nice match. Used the veggies left from making the gravy, the left over gravy, meat and mashed potatoes to make a Shepard's pie for supper tonight. This is a wonderful recipe and we will certainly make them again!! Thanks for sharing a really tasty treat!!
Very good. I did dredge and brown the shanks. The only other changes I made was to add some powdered rosemary, because I like it with lamb. I used Herb Ox Salt Free beef for the broth with some beer as part of the liquid (as a tenderizer), and I covered for the 1st half of the cooking time. They weren't quite tender after 2 hours so I added an extra 30 min cooking time. I thickened with a cornstarch slurry. I would definitely make again with no other changes needed.