Red wine lamb shanks

Brown the shanks well, then leave them in a low oven in wine and stock until the bone slides out.

Serves

4 people

Prep

20 minutes

Cook

3 hours 30 minutes

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From the shop

Start with two 1 kg packs of lamb shanks. One pack feeds two people, so buy two for four. Lamb neck braises the same way in the same time.

Cook the shanks until the meat starts to pull away from the bone. If it still holds on, put the pot back in the oven for another 20 minutes.

Ingredients

• 2 kg lamb shanks
• 2 tbsp olive oil
• 2 brown onions, chopped
• 3 carrots, chopped
• 3 garlic cloves, crushed
• 2 tbsp tomato paste
• 375 ml red wine
• 750 ml beef or lamb stock
• 3 sprigs rosemary
• Salt and cracked black pepper

Method

1. Heat the oven to 160°C. Season the shanks. Heat the oil in a large ovenproof pot over medium-high heat. Brown the shanks on all sides for 10 minutes. Lift them onto a plate.
2. Turn the heat down to medium. Add the onion, carrot and garlic. Cook for 5 minutes until soft.
3. Stir in the tomato paste. Pour in the wine. Simmer for 4 minutes to reduce slightly.
4. Add the stock and rosemary. Return the shanks to the pot. Bring to a simmer.
5. Cover and put the pot in the oven for 3 hours. Turn the shanks once halfway through.
6. Lift out the shanks. Simmer the sauce on the stove for 10 minutes to thicken. Taste and season.

Serve it

Serve over mash or soft polenta, with the sauce spooned over.