Lamb Shanks Recipe

June 11th, 2009

Lamb Shanks are the perfect cut of meat to cook slowly in a rich sauce for a hearty winter meal. The meat is the tastiest cut of lamb meat but it is a little tough. However, by cooking it slowly in a sauce  the meat become tender and separates from the bone and the marrow flavours the sauce. Using frenched lamb shanks is important as this helps this process of extracting the marrow.

lamb shanks Ingredients (Serves 4)

  • half cup of plain flour
  • 4 lamb shanks, frenched
  • 1 wine glass of red wine
  • 1 large tin of crushed tomatoes
  • 2 large brown onions, roughly chopped
  • 4 cloves of garlic, roughly chopped
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 2 sprig rosemary
  • 2 sprigs parsley + parsley or basil to garnish

Method

Heat the olive oil in a large casserole dish. Meanwhile add a reasonable amount of crushed salt and pepper to the flour and flour the lamb shanks. When the oil is just starting to smoke, add the shanks and cook for a few minutes on all sides until golden brown. Add the garlic and cook until aromatic. Add the wine to the dish and deglaze the pan (get all of the browned meat off the pan,) finally add the rest of the ingredients stir and cook covered in oven at 160 degrees for 1.5 – 2 hours or until the meat falls off the bone.

Season and serve on a bed of mashed potato and garnish with a sprig of parsley or some roughly chopped basil.

Wine Pairing

The flavours in this dish are of dark meat and rich tomatoes which needs a big bold red wine. A well balanced Australian Shiraz’s fruit flavours will meld well with the rich tomato or the deep berry flavours of a Yarra Valley Pinot Noir will complement the dark lamb tones.

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This entry was posted on Thursday, June 11th, 2009 at 10:53 pm and is filed under Cause, Recipe. You can leave a response, or trackback from your own site.

8 Responses to “Lamb Shanks Recipe”

  1. Dinner Ideas commented:
    June 12th, 2009 at 1:57 pm

    [...] Lamb Shanks Recipe [...]

  2. Worried Citezen commented:
    July 12th, 2009 at 10:15 am

    Well for one thing, you killed a baby and eat it, that is wrong on a number of different levels, and another, my son cooked this ‘recipe’, if you are feeling confident enough to call it that, and vomited, because, A.It was disgusting, and B. It is just plain BAD.
    Next time you decide to MAKE UP some recipe, make sure you go through all the health regulations, for god sake, please.

    Worried Citezen

  3. Confused commented:
    August 11th, 2009 at 12:35 am

    I don’t understand Worried Citezen (sic) comments. What health regulations does cooking lamb violate? Did you not convert the celsius to fahrenheit? Even if you didn’t, one could tell if the meat wasn’t fully cooked before serving it. If you have a philosophical/ethical issue with eating lamb, don’t make it.

  4. carolyn bain commented:
    August 13th, 2009 at 4:44 pm

    How much wine is used for this recipe

  5. Michael commented:
    August 13th, 2009 at 4:50 pm

    I’ve updated the recipe. 1 wine glass of red wine

  6. xsamsa commented:
    September 17th, 2009 at 2:24 am

    Worried Citezen (sic): How old is your son?

  7. January commented:
    September 27th, 2009 at 4:16 am

    I agree with ‘Confused’ above regarding ‘Worried Citezen’ and would like to add that if you don’t know how to cook, go look for a more detailed recipe or take a class. I have another suggestion about preparing this recipe – get another glass of red wine and drink it while you’re prepping. Ahhhh!

  8. Sam commented:
    March 10th, 2010 at 3:19 am

    Worried Citezen? Or should that be Worried Citizen
    Do not cook this recipe, you don’t like it! & why did you cook baby lambs when you don’t agree with lambs being killed?
    For goodness sake find yourself something, anything, productive and useful to do and say so your mind is occupied with some thing worth while. I find it incredulous that some one has so little to do that they scour the internet looking for an argument. I found your comments unnecessary and ridiculous; it would put off any unsuspecting person from sharing a recipe in the future, but I hope it doesn’t.
    Lamb or any meat cooked until it fell off the bone could not cause any one to vomit unless they hated the taste (so don’t cook it again) or the meat was ‘off’ to start with in which cause it should be thrown away.
    Get real please!
    & to who ever shared this recipe – don’t let people like this put you off sharing in the future – no one has to cook it.
    Ps this is the 1st and last time I look on the general internet for a recipe – life is too short to spend it arguing with people who have nothing better to do so I felt duty bound to comment this once!

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