Red wine, garlic and rosemary braised lamb shanks with crushed herby potatoes
These are really easy to make and leave in the oven for a few hours while you do other things, you can also braise the lamb shanks the day before and simply warm through before serving. The rich red wine and herb braising juices reduces down into an incredible sauce and the lamb will be so tender that it will fall off the bone and melt in your mouth
Yield (serves): 4
Prep time: 30 minutes
Cooking time: 2 ½ hours
4 large lamb shanks
plain white flour for dusting
2 tablespoons butter
2 tablespoons olive oil
2 red onions , thinly sliced
2 garlic cloves , crushed
½ cup (120 ml) balsamic vinegar
2 ¼ cups (540 ml) red wine
2 tablespoons tomato purée
1 sprig of rosemary
1 ½ pounds (675 g) new or fingerling potatoes , peeled and cut into small chunks
2 sprigs of thyme , leaves only
4 sprigs mint , leaves only, chopped
1. Heat the oven to 150C/300F.
2. Melt a knob of butter in a heavy bottomed pan and gently cook the onions and garlic over a medium heat until soft, once cooked remove from the pan.
3. Dust the lamb shanks with flour and season well
4. Place the lamb shanks into the pan and brown all over for at least 2 minutes on each side.
5. Place the lamb shanks along with the onions, garlic, balsamic vinegar, wine, tomato purée, rosemary and seasoning into a casserole dish
6. Cover with a lid and place in the oven to cook for 2 ½ hours until the meat is almost falling off the bone.
7. Remove the lamb from the casserole dish and keep warm. Place the juices in a saucepan and simmer for 10 to 15 minutes to reduce to a thick sauce consistency
8. Meanwhile, boil the potatoes until soft. Drain, add a knob of butter, chopped thyme and chopped mint, then season and crush lightly. Serve with the lamb shanks and gravy.
Serve the lamb shanks with braised red cabbage for a real comfort food meal.
Old World: Crozes-Hermitage, Condrieu.
New World: Malbec Argentina, Shyraz Australia, Syrah Elqui Valley Chile.