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Tender fall apart lamb and a red wine sauce to die for - my idea of food heaven!
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Red Wine and Garlic Lamb Shanks

Melt in the mouth lamb with a delicious red wine sauce.
Course Main Course
Cuisine Modern Australian
Keyword red wine lamb shanks
Total Time 4 hours 35 minutes
Servings 6 to 10 people (see notes)
Calories 1695kcal
Author Lee-Ann Grace | Chef Not Required

Ingredients

  • 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 tsp dried oregano or 11/2 tblsp fresh
  • 11/2 tsp dried rosemary or 11/2 tblsp fresh

Instructions

  • 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.

Notes

This recipe is easy to scale up or down - just adjust the amount of liquid accordingly.
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 1/2 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.
The reason I have put the amount of servings for this recipe at 6 -10 is because the shanks can vary a lot in size and weight.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*