Braised lamb shanks

These braised lamb shanks in a tasty, red wine herby sauce and slowly cooked in the oven for a few hours until the shanks are tender and the meat falls off the bone is a delicious hearty dinner.

This dinner is perfect for a dinner party, you can make this ahead of time and just needs warming through with mash and green vegetables when your ready to eat. If you need to make this for more than 2 two people, adding a little extra stock and wine with the number of shanks needed.

What goes well alongside this dish?

These tender braised lamb shanks goes really well served with creamy mash potato and green veg

Braised lamb shanks

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2 hours 15 minutes
Servings 2 people

Ingredients
  

  • 2 tbsp olive oil
  • 2 lamb shanks
  • 1 onion, finely sliced
  • 2 carrots, peeled and sliced
  • 2 garlic cloves, crushed
  • 18 cl red wine
  • 750 ml lamb / beef stock
  • 1 tbsp fresh chopped rosemary
  • 2 bay leaves
  • 1 tbsp tomato puree
  • salt and pepper
  • 1 tbsp cornflour, mixed with some water

Instructions
 

  • Preheat the oven 260°c.
  • Heat the oil in a large casserole pan on a high heat, add the lamb shanks searing the shanks all over until golden brown. Remove from the pan and set aside.
  • Add the onions, carrots to the pan until the onions begin to soften. Add the garlic and cook for a couple of mins, stirring together.
  • Add the wine to deglaze the pan, then add the tomato puree, rosemary, bay leaves and season.
  • Return the lamb to casserole dish, pour over the stock and stir together.
  • Place in the oven and cook for around 2 hours, turning occasionally.
  • After 1hr 45mins, add the cornflour, stir and return to the oven for the remaining 15mins.
  • Serve with some mashed potatoes and green veg.