Don’t be fooled – this recipe’s ingredients are few, but slow-cooking the lamb shanks in so much red wine gives this dish a robust flavour, creating a rich sauce that is absolutely delicious on a cold evening!
Ingredients (Serves 4)
- 4 large lamb shanks
- 1 x 700g jar of tomato passata
- 1 x 400g can of whole tomatoes
- 500ml of red wine – use a bold version, like a cabernet sauvignon or merlot
- 4 cups of chicken stock
- A large sprig of fresh rosemary
- 4 tbsp of tomato paste
- 3 cloves of garlic, crushed
- 2 tbsp of olive oil
- Salt and black pepper to season
- Grated parmesan and parsley to garnish – optional
Method
- Preheat your oven to 150 °C (fan forced).
- Generously sprinkle salt and pepper all over the lamb shanks.
- In a heavy, oven-proof pot with a lid, heat the olive oil over a
high heat. - Add the lamb shanks to the pot, turning to brown all over.
You may need to do this in batches, depending on the size
of your pot. - Once the lamb is browned, add all the other ingredients to the pot. The liquid should cover the shanks (if not, add some water). Bring to a simmer. Once simmering, cover with the lid and turn off the heat.
- Pop the pot in the oven and cook for about 3 hours, or until the meat is tender and falling off the bone.
- Remove the pot from the oven, then, using tongs, carefully take out the lamb shanks and keep them warm on a plate covered with tin foil.
- Put the pot with the sauce on the stovetop and simmer over
a medium heat until it has thickened and reduced slightly – about 15 minutes. - Return the lamb shanks to the sauce, and they’re ready to serve.
- Once plated, garnish with grated parmesan and chopped fresh parsley.
Serve with mashed potatoes, creamy polenta, or cooked pasta.
Tips: For best results, use a cast iron dutch oven, and don’t skip the wine – it’s essential!
