Recipe by Latchy
Very tasty very rich Lamb Shank Recipe which can be frozen. You could use a slow cooker or do it on the stove top.
Top Review by Sweetiebarbara
My husband loved this. It was very easy to make, and smelled wonderful cooking. We have a lamb slaughtered about once a year; I get the butcher to cut it into 4 shanks, 2 racks, 2 legs, as many chops as possible, and burger. This is the recipe I always use for the shanks... I cannot begin to tell you how wonderful it is! Making it for dinner tonight... added potatoes and carrots... thanks again, Latchy!
- 8 lamb shanks, about 3 kg
- plain flour, to toss shanks in
- 29.58 ml olive oil
- 12 baby onions
- 2 clove garlic, crushed
- 118.29 ml sun-dried tomato, drained of oil
- 118.29 ml port wine
- 354.88 ml good dry red wine
- 118.29 ml chicken stock
- 44.37 ml freshly chopped parsley or 44.37 ml basil leaves (or both)
Directions See How It's Made
- Toss the lamb in the flour and shake away any excess.
- Heat the oil in a large baking dish and add the lamb in batches and cook until browned all over, drain on paper towel.
- Return the lamb to the dish and add onions, garlic, tomatoes, port, wine and stock, cover and bake in a moderate oven (180D C- 350d F) for about 2 hours until the lamb is tender.
- Remove the lamb from the dish and keep warm and simmer the pan juices over medium heat until slightly thickened.
- Serve the lamb with the pan juices and sprinkle over the parsley or basil.