Red Wine and Herb Lamb Shanks
From a cooking feature in our Sunday newspaper of Donna Hay recipes. It is suitable to freeze and there are 2 recipes to use the meat which are recipe #427809 and recipe #427810
- Ready In:
- 2 tablespoons olive oil
- 8 (250 g) lamb shanks
- 2 leeks (trimmed and sliced)
- 1 onion (brown, sliced)
- 6 garlic cloves
- 6 sprigs thyme
- 6 sprigs oregano
- 2 tablespoons plain flour
- 2 cups red wine (500ml)
- 4 cups beef stock (1 litre)
- Preheat oven to 180°C.
- Heat the oil in a large non-stick pan over high heat and cook the shanks, in batches, for 1 to 2 minutes on each side or until browned, set aside.
- Add the leeks, onion, garlic, thyme and oregano to the pan and cook for 2 to 3 minutes.
- Add the flour and cook for 1 to 2 minutes and then add the wine and stock and bring to the boil and then return the shanks and cover with aluminium foil or tight fitting lid.
- Place in the oven and roast for 2 1/2 hours, turning every 30 minutes.
- Serve with polenta or mashed potatoes and steamed vegetables.
- TO FREEZE - shred meat of the bone and divide the meat and sauce into 4 portions and place in zip-lock bags or airtight containers and freeze for up to 3 months. TO DEFROST - place in the refrigerator overnight and allow to thaw completely.
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This is wonderful on every level!! It's easy to prepare, smelled great while cooking, and tasted fabulous. I only made one shank for myself and had to use more onions because the small town market here didn't have any leeks - but will definitely use them next time. I served this with roasted garlic mashed potatoes and baby carrots for a great meal. Thanks Pat for sharing such a great recipe. Made for 123 Tag.
This was lovely and like TFC said, smelt beautiful while cooking. I followed the recipe exactally making no changes. I love the reduced down leeks which gave the sauce a great flavour. I didn't use the leftovers in your other recommended recipes opting to use them in a cottage pie style dish with my leftover mashed potatoes the following night. Thanks Pat, we enjoyed this.