Oven Braised Lamb Shanks
Recipe supplied by: Sharon Jackson
Ingredients
- 2 tablespoons olive oil
- 1 onion, cut into wedges
- 1 carrot, diced
- 1 stick celery, diced
- 3 cloves garlic, sliced
- 2 tablespoons plain flour
- 1 cup red wine
- 3 tablespoons tomato paste
- 4 tomatoes, chopped
- 425g tin diced tomatoes
- 4 cups chicken stock
- 8 sprigs thym
- 2 bay leaves
- 1 tablespoon rosemary leaves
- 8 shanks, French trimmed
- polenta to serve
Method
- Preheat oven to 200°C or 180°C for fan-forced.
- Heat oil in a large baking dish. Place over low heat. Add onion, carrot and celery.
- Cook stirring over low heat until soft and caramelised.
- Add garlic. Cook a further minute.
- Sprinkle over the flour and cook until the flour "bursts". Gradually add the wine.
- Stir through the tomato paste, chopped tomatoes, tinned tomatoes, stock and herbs.
- Simmer until sauce thickens slightly. Add shanks and season well.
- Cover tightly with foil.
- Bake for 2½ - 3 hours or until tender.
Cooking Tips & Tricks
To serve
 |
Serve with creamy polenta |
- Number of serves: 4
- Preparation time:
- Cooking time: More than 1 hour
- Nutrition Facts:
- Recipe Uploaded: 25/04/2015
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