Slow Cooked Lamb Shanks
Slow Cooked Lamb Shanks
Ingredients
- 4 lamb shanks
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 2 tablespoons extra virgin olive oil
- 1 brown onion large, finely diced
- 3 cloves garlic finely diced
- 2 carrots finely diced
- 4 celery sticks finely diced
- 2 cups red wine I used shiraz
- 3 tablespoons tomato paste
- 800 g canned diced tomatoes
- 2 cups chicken stock or beef stock
- 2 tablespoons parsley leaves or your herb of choice, chopped, plus extra to serve
- parmesan cheese grated, to serve (optional)
Instructions
- Preheat the oven to 180°C.
- Pat the lamb shanks dry with paper towel and season well with the salt and pepper.
- Heat 1 tablespoon of the olive oil in a large ovenproof pot over medium–high heat. Add the lamb shanks and fry off each side for about 3 minutes or until browned. Remove and set aside.
- Turn the heat down to medium–low. Heat the remaining tablespoon of olive oil in the same pot. Add the onion and garlic and cook for 2 minutes. Then add the chopped carrot and celery and cook for 4–5 minutes.
- Add the red wine, tomato paste, canned tomatoes, stock and parsley. Stir very well and cook for 5–10 minutes.
- Place the lamb shanks into the pot, squeezing them in so they are mostly submerged in the liquid. Place in the oven with the lid on and cook for 2 hours.
- Remove the lid, give everything a stir and return to the oven for an extra 30 minutes. At this point the meat should be tender and falling away from the bone. If not, continue to cook for longer, but cover with the lid so the meat doesn’t dry out too much.
- Remove from the oven and season well. Serve your slow cooked lamb shanks with mashed potato, pasta or cauliflower puree. Top with some chopped herbs and parmesan, if desired.
Nutrition
Calories: 2122kcalCarbohydrates: 123gProtein: 186gFat: 61gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 33gCholesterol: 524mgSodium: 5157mgPotassium: 6367mgFiber: 23gSugar: 62gVitamin A: 23606IUVitamin C: 114mgCalcium: 510mgIron: 30mg
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