Lamb Shanks RecipeTweet Follow @MyAchingHead
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.
- 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
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.
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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