Prep 30 mins
Cook 3 hrs
This is our favourite recipe for lamb shanks. Good enough for guests and just glorious on a cold, winter's night served with rice, cous cous or creamy mashed potatoes.
- 1 red capsicum (red bell pepper)
- 1 yellow capsicum (yellow bell pepper)
- 2 tablespoons olive oil
- 2 tablespoons olive oil (extra)
- 4 lamb shanks, trimmed of excess fat
- 4 small onions, peeled and halved
- 8 cloves garlic, peeled,crushed and roughly chopped
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste (puree)
- 1 teaspoon beef stock powder (or 1 beef stock cube)
- 1 teaspoon garlic powder
- 1 (45 g) packet French onion soup mix
- 1 cup red wine
- 1 cup hot water
- 1 (400 g) canpeeled chopped tomatoes
- First, you need to roast the capsicums (bell peppers).
- Preheat the oven to 200C (400F) or, alternatively, set grill (broiler) to high temperature.
- Slice capsicums into quarters lengthwise and remove stem, seeds and membrane.
- Coat well with olive oil and place into a roasting tin, skin side up.
- Cook in a hot (200°C) oven or under a hot grill until the skin begins to blacken and bubble.
- Remove and place capsicum pieces into a plastic bag.
- Seal bag and set aside until capsicums are cool.
- When cool, open bag and remove as much peel as possible from capsicums and set aside until needed.
- *Ifthis sounds like too much trouble, you could substitute a bottle (210g approx) of roasted capsicums (drained).
- TO PREPARE THE LAMB SHANKS: Preheat oven to moderate 180C (350F).
- In a large jug, combine beef stock powder, garlic powder, soup mix, red wine, and hot water, mix well.
- Add entire (undrained) contents of the can of peeled tomatoes to the jug, and set aside until needed.
- Heat oil in a large frypan (preferably an ovenproof frypan) or in a dutch oven or similar.
- Add lamb shanks, turn to cover well with oil, then cook on a high heat until brown all over.
- Remove lamb shanks from the pan and set aside.
- Reduce heat in pan, pour off all but 1 tablespoon of oil, and add onion, garlic, thyme and tomato paste.
- Cook for 3-5 minutes, or until fragrant.
- Now pour the contents of the jug into the pan and stir to mix well.
- Add lamb shanks to the pan, turning to coat well with the sauce.
- Increase heat and bring liquid to the boil.
- When liquid is boiling, cover the pan and transfer it (if ovenproof) to the centre shelf of the pre-heated oven.
- *Ifyour pan is not ovenproof, simply tip the shanks and their sauce into a suitable dish before transferring to the oven.
- Cook shanks, covered, in the oven for 2 hours at 180C (350F).
- After 2 hours, add the capsicums.
- Cover and cook for a further 30 minutes.
- Skim any excess fat from the top of the sauce before serving.
- Before serving, add freshly ground black pepper and salt to taste.
- Serve with steamed rice, cous cous, or mashed potatoes.
An excellent recipe thanks Kooka. I was worried about it being overly salty (soup mix and stock powder) but it wasn't. I opted for the easy out and used the jarred roasted capsicums (worked wonderfully) and next time I make this I'd add a handful of pitted black olives and chopped parsley to finish. Our shanks were meltingly tender and we ate this over horseradish mashe dpotatoes.
Fabulous recipe, can't wait to make this one again. The meat was falling of the bone it was that tender. I browned the meat first, then put everything in my crockpot for about 8 hours on low, turned out great.