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    You are in: Home / Australian / Red Wine and Herb Lamb Shanks Recipe
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    Red Wine and Herb Lamb Shanks

    Red Wine and Herb Lamb Shanks. Photo by Peter J

    1/4 Photos of Red Wine and Herb Lamb Shanks

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    15 mins

    2 hrs 45 mins

    I'mPat's Note:

    From a cooking feature in our Sunday newspaper of Donna Hay recipes. It is suitable to freeze and there are 2 recipes to use the meat which are Lamb Shank Pasta and Lamb Shank and Dumpling Pies

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    Ingredients:

    Serves: 8

    Yield:

    shanks

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 180°C.
    2. 2
      Heat the oil in a large non-stick pan over high heat and cook the shanks, in batches, for 1 to 2 minutes on each side or until browned, set aside.
    3. 3
      Add the leeks, onion, garlic, thyme and oregano to the pan and cook for 2 to 3 minutes.
    4. 4
      Add the flour and cook for 1 to 2 minutes and then add the wine and stock and bring to the boil and then return the shanks and cover with aluminium foil or tight fitting lid.
    5. 5
      Place in the oven and roast for 2 1/2 hours, turning every 30 minutes.
    6. 6
      Serve with polenta or mashed potatoes and steamed vegetables.
    7. 7
      TO FREEZE - shred meat of the bone and divide the meat and sauce into 4 portions and place in zip-lock bags or airtight containers and freeze for up to 3 months. TO DEFROST - place in the refrigerator overnight and allow to thaw completely.

    Ratings & Reviews:

    • on April 26, 2013

      55

      Awesome! I cooked half the recipe using two large lamb shanks and the aroma while cooking was wonderful. The sauce was nice, rich and thick and went wonderfully with mashes potatoes and vegies.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 30, 2010

      55

      This is wonderful on every level!! It's easy to prepare, smelled great while cooking, and tasted fabulous. I only made one shank for myself and had to use more onions because the small town market here didn't have any leeks - but will definitely use them next time. I served this with roasted garlic mashed potatoes and baby carrots for a great meal. Thanks Pat for sharing such a great recipe. Made for 123 Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 20, 2010

      55

      This was lovely and like TFC said, smelt beautiful while cooking. I followed the recipe exactally making no changes. I love the reduced down leeks which gave the sauce a great flavour. I didn't use the leftovers in your other recommended recipes opting to use them in a cottage pie style dish with my leftover mashed potatoes the following night. Thanks Pat, we enjoyed this.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Red Wine and Herb Lamb Shanks

    Serving Size: 1 (472 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 679.9
     
    Calories from Fat 313
    46%
    Total Fat 34.8 g
    53%
    Saturated Fat 13.3 g
    66%
    Cholesterol 225.0 mg
    75%
    Sodium 616.7 mg
    25%
    Total Carbohydrate 8.1 g
    2%
    Dietary Fiber 0.7 g
    2%
    Sugars 1.8 g
    7%
    Protein 68.2 g
    136%

    The following items or measurements are not included:

    thyme

    oregano

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