Recipe by Kookaburra
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.
Top Review by JustJanS
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.
- 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
Directions See How It's Made
- 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.