These Red Wine and Garlic Lamb Shanks are a staple in our house – easy to make, not too many ingredients and the taste is out of this world! The lamb in so tender it falls away from bones, and the sauce is packed full of flavour – all from so few ingredients! I have cooked this dish for a dinner party and put the pan straight from the oven into the middle of the table for everyone to serve themselves.
The only trouble with this plan is if you are serving a dessert as well (?!) there is a tendency for the guests to overindulge on the main course and leave hardly any room for dessert! At least that’s how it went for me…but they managed to eat dessert anyway and went home bursting at the seams!
Melt in the mouth lamb with a delicious red wine sauce.
- 8-10 lamb shanks with excess fat trimmed
- 2 leeks - trimmed, rinsed and sliced
- 2 tblsp olive oil
- 6 large garlic cloves - crushed
- 1 heaped tblsp plain (all purpose) flour
- 1 750ml bottle dry red wine
- 4 cups beef stock
- 11/2 tsp dried oregano (or 11/2 tblsp fresh)
- 11/2 tsp dried rosemary (or 11/2 tblsp fresh)
- Pre heat oven to 150 degrees.
- Heat oil in a large stove proof baking dish, and fry the shanks for 10-15 mins, or until well browned all over. Remove to a plate.
- Turn heat down to low. Add leeks and fry for 1-2 mins or until they begin to soften. Add garlic and herbs and fry for a further minute.
- Add flour and stir for 1 min.
- Then add wine, stirring to scrape the bottom of the pan and bring to a simmer. Add stock, lamb and any lamb juices and bring to the boil.
- Cover tightly with foil and cook in oven for 4 hours, turning every hour until meat is tender and falling away from the bones.
- To thicken the sauce remove shanks from sauce and keep warm. Simmer the sauce in the dish over medium heat until reduced slightly. Add shanks back to sauce if serving in baking dish.
I do a "put and look" with the raw shanks in the dish before I start cooking, this way I know how many will fit in the tray - lamb shanks can vary a lot in size
I purchased the biggest rectangular baking dish I could find especially for this recipe - I wanted to be able to fit in as many shanks as I could in one cook! - only problem being to make sure if you buy something big for a purpose like this - make sure it will fit in your oven! (I took measurements with me)
Make sure to brown the shanks well in the beginning - more colour = more flavour (but not burnt!)
If you are planning to eat the shanks whole but at another meal, then take about ½ hour off the cooking time, freeze 2 shank portions in a snaplock bag with the sauce. You can then defrost them and reheat in the oven at 160 degrees for 45 mins
Don't forget cooking times with vary depending on the size of the shanks