Classic Braised Lamb Shanks

A hearty and flavorful dish of tender lamb shanks braised in a rich, savory gravy.

Ingredients

1	tablespoon olive oil
6	garlic cloves, peeled
1	large onion, chopped
1	large carrot, peeled and roughly chopped
1	(440 g) can peeled tomatoes, chopped, juice reserved
4	lamb shanks
250	ml red wine, good drinking quality
4	bay leaves
1⁄2	teaspoon dried oregano
1⁄2	teaspoon dried thyme
1	teaspoon salt
1	teaspoon fresh ground black pepper
1	liter liter beef stock (approximately) or 1 liter water (approximately)

Instructions

• 1. Preheat the oven to 160°C.
  2. In a large, heavy-based, oven-proof pan, heat the olive oil.
  3. Sear the lamb shanks on all sides until well browned. Remove the shanks and sauté the garlic, onions, and carrots until they are softened.
  4. Add the chopped canned tomatoes with their juice to the pan. Place the seared shanks on top, then add bay leaves, dried oregano, dried thyme, salt, and freshly ground black pepper.
  5. Pour in the red wine and enough beef stock or water to just barely cover the shanks.
  6. Transfer the uncovered pan to the preheated oven.
  7. Braise the lamb shanks for approximately 2 hours, checking and turning them every 30 minutes. Ensure the liquid level is maintained halfway up the shanks by adding more stock as needed.
  8. The lamb shanks are ready when the meat is tender and begins to fall off the bone.
  9. Remove the shanks from the pan and place on a warmed serving dish. Strain the braising liquid, pressing with a spoon to extract all the juices.
  10. Skim off excess fat from the liquid and reduce it to a desired gravy consistency.
  11. Serve the braised lamb shanks with the flavorful gravy poured over the top.

Jul 22, 2024