Lamb Shanks in Red Wine Sauce
Recipe video above. A classic way to prepare shanks, these are slow cooked in a deeply flavoured red wine sauce until they are meltingly tender. You can't taste the red wine at the end, it completely transforms into a rich sauce. Make this in the oven, on your stove or even in a slow cooker - in
Foto: RecipeTin Eats
Ingredients
- 4 lamb shanks (, around 13 oz / 400g each (Note 1))
- 1 tsp EACH cooking/kosher salt and pepper
- 2 - 3 tbsp olive oil (, separated)
- 1 onion (, finely diced (brown, yellow or white))
- 3 g arlic cloves (, minced)
- 1 cup carrot (, peeled, finely diced (Note 2))
- 1 cup celery (, finely diced (Note 2))
- 2 1/2 cups red wine ((full bodied (good value wine, not expensive! Note 3))
- 800 g / 28oz can crushed tomatoes
- 2 tbsp tomato paste
- 2 cups chicken stock (, low sodium (or water))
- 5 sprigs of thyme ((preferably tied together), or 2 tsp dried thyme)
- 2 dried bay leaves ((or 4 fresh))
- Mashed potato (, polenta or pureed cauliflower)
- Fresh thyme leaves (, optional garnish)
Steps
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Preheat the oven to 180°C/350°F (all oven types - fan and standard).
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Season shanks - Pat the lamb shanks dry and sprinkle with salt and pepper.
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Brown - Heat 2 tablespoons of olive oil in a large heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes. Remove lamb onto a plate and drain excess fat (if any) from the pot.
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Sauté aromatics - Turn the heat down to medium low. Heat remaining 1 tablespoon of olive oil in the same pot. Add the onion and garlic, cook for 2 minutes. Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.
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Braising liquid - Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine.
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Add shanks - Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged. (Note 1)
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Oven 2 hours covered - Turn stove up, bring liquid to a simmer. Cover, then transfer to the oven for 2 hours (see notes for other cook methods).
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Uncovered 30 minutes - Remove lid, then return to the oven for another 30 minutes (so 2 1/2 hours in total). Check to ensure lamb meat is ultra tender - if not, cover and keep cooking. Ideal is tender meat but still just holding onto bone.
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Remove lamb onto plate and keep warm. Pick out and discard bay leaves and thyme.
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Sauce - Strain the sauce into a bowl, pressing to extract all sauce out of the veggies (Note 5 for repurposing the veggies). Pour strained sauce back into pot. If needed, bring to a simmer over medium heat and reduce slightly to a syrupy consistency (see video) - I rarely need to. Taste then add salt and pepper to taste (Note 5 on sauce taste).
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Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce! Garnish with thyme leaves if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (27% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| lamb shanks | 4 | - | - |
| EACH cooking/kosher salt and pepper | 1 tsp | Rp 35.000/kg | Rp 175 |
| - 3 tbsp olive oil | 2 | - | - |
| onion | 1 | - | - |
| arlic cloves | 3 g | - | - |
| carrot | 1 cup | - | - |
| celery | 1 cup | - | - |
| red wine | 1 cups | - | - |
| / 28oz can crushed tomatoes | 800 g | Rp 12.000/kg | Rp 9.600 |
| tomato paste | 2 tbsp | Rp 12.000/kg | Rp 360 |
| chicken stock | 2 cups | - | - |
| sprigs of thyme | 5 | - | - |
| dried bay leaves | 2 | Rp 25.000/kg | Rp 5.000 |
| Mashed potato | - | - | - |
| Fresh thyme leaves | - | - | - |
*Estimated market prices, may vary by region
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