Prep 15 mins
Cook 2 hrs 45 mins
- 2 tablespoons olive oil
- 8 (250 g) lamb shanks
- 2 leeks (trimmed and sliced)
- 1 onion (brown, sliced)
- 6 garlic cloves
- 6 sprigs thyme
- 6 sprigs oregano
- 2 tablespoons plain flour
- 2 cups red wine (500ml)
- 4 cups beef stock (1 litre)
- Preheat oven to 180°C.
- 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.
- Add the leeks, onion, garlic, thyme and oregano to the pan and cook for 2 to 3 minutes.
- 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.
- Place in the oven and roast for 2 1/2 hours, turning every 30 minutes.
- Serve with polenta or mashed potatoes and steamed vegetables.
- 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.
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.
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.
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.