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!
More lamb recipes
Herbed Lamb Cutlets - tender, juicy lamb cutlets with a simple fresh herb and garlic crust grilled to perfection.
Lamb Savoury Mince - this is a rich, full flavoured savoury mince recipe that the whole family will enjoy for an easy weeknight dinner!
Mustard Mashed Potatoes - rich, fluffy, creamy mashed potatoes swirled with a decadent ribbon of garlic & mustard butter.
Potato & Cauliflower Puree - a smooth rich puree of cauliflower and potato, flavoured with garlic & parmesan and topped with a cauli bacon crumb,
Quick Garlic Rolls (No Yeast) - Fresh tender garlic bread rolls in 35mins, with no yeast required! A delicious combination of cheese & garlic, with optional chives baked into the buns.
Giant Yorkshire Puddings (Savoury Popovers) - These giant yorkshire puddings are fast and easy to make, plus they mare a great side dish for your next roast dinner.
Red Wine and Garlic Lamb Shanks
- 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
- 1 750 ml bottle dry red wine
- 4 cups beef stock
- 11/2 teaspoon dried oregano or 11/2 tblsp fresh
- 11/2 teaspoon 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.