Article: Slow Cooked Lamb Shanks in Red Wine Sauce
Slow Cooked Lamb Shanks in Red Wine Sauce
Indulge in the rich flavors of our Red Wine Lamb Shank recipe, crafted to perfection with tender lamb and infused in a luscious red wine sauce. Immerse yourself in the warmth of each bite as the savoury aromas tantalise your senses, promising a culinary experience that pairs beautifully with our renowned Molly Morgan Wines.
Ingredients
- 4 lamb shanks
- 1 tsp of salt and pepper
- 2 – 3 tbsp olive oil
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1 cup carrot, diced
- 1 cup celery, diced
- 2 1/2 cups red wine
- 800 g / 28oz can crushed tomatoes
- 2 tbsp tomato paste
- 2 cups chicken stock
- 5 sprigs of thyme or 2 tsp dried thyme
- 2 dried bay leaves
To Serve:
- Mashed potato
- A glass of Molly Morgan Shiraz
Method
- Preheat the oven to 180°C (all oven types – fan and standard).
- Season shanks – Pat the lamb shanks dry and sprinkle with salt and pepper.
- Brown – Heat 2 tablespoons of olive oil in a large heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes. Remove lamb onto a plate and drain excess fat (if any) from the pot.
- Sauté aromatics – Turn the heat down to medium low. Heat remaining 1 tablespoon of olive oil in the same pot. Add the onion and garlic, cook for 2 minutes. Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.
- Transfer all to a slow cooker.
- Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine.
- Cook for 6-8 hours on slow setting until meat is tender but still holding onto the bone.
- Remove lamb onto plate and keep warm. Pick out and discard bay leaves and thyme.
- With the remaining juice, add 2-4 tablespoons of flour, one tablespoon at a time until it forms a sauce consistency.
- Add salt and pepper to taste.
- Serve the lamb shanks on mashed potato with a glass of Molly Morgan Shiraz!
