Braised lamb shanks in red wine
Slow cooked and tender lamb shanks
Serves
2 - 4
Prep Time
10 mins
Cook Time
1 hr 45 mins
These slow-cooked lamb shanks are a Kiwi family favorite dinner. This six-ingredient recipe is deceptively simple and sees fall-off-the-bone shanks braised in a rich, deeply flavoured red wine sauce, to deliver a restaurant-quality meal. You'll have the most comforting dinner you've had all year! Serve it over creamy mashed potato with a side of green beans, and some crusty bread to mop your bowl clean.
While braising the shanks might sound a little intimidating, honestly, it couldn't be easier. After a quick sear, the oven does all the work for you!
Recipe courtesy of Greenlea Butcher Shop.
These slow-cooked lamb shanks are a Kiwi family favorite dinner. This six-ingredient recipe is deceptively simple and sees fall-off-the-bone shanks braised in a rich, deeply flavoured red wine sauce, to deliver a restaurant-quality meal. You'll have the most comforting dinner you've had all year! Serve it over creamy mashed potato with a side of green beans, and some crusty bread to mop your bowl clean! While braising the shanks might sound a little intimidating, honestly, it couldn't be easier. After a quick sear, the oven does all the work for you!
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ShareIngredients
2 Quality Mark lamb shanks
around 800g1 onion
sliced200g button mushrooms
halved2 parsnips
peeled and cut into chunks2 cups red wine
400g tomato pasta sauce
tomato herb and garlic pasta
2 Tbsp cooking oil
1 tsp kosher salt
½ tsp black pepper
Method
Preheat oven to 180°C.
Pat the lamb shanks dry and season well with salt and pepper.
Heat oil in a heavy based pot.
Brown the lamb shanks over medium high heat for about 3 minutes per side until browned on all sides.
Remove lamb shanks from pot and reserve.
Add onion, mushrooms and parsnips to pot and cook for 3 minutes over medium high heat.
Carefully add wine and cook off for 1 minute. Add lamb shanks and pasta sauce and stir to combine.
Remove from heat, cover with lid, transfer to oven and cook 180°C for 1 hour 30 minutes until lamb shanks are tender.
Preheat slow cooker for 20 minutes.
Slow cookers use a lower heat, so you can half the amount of herbs and spices listed in the recipe if you'd like.
Since slow cookers use a lower temperature, the liquids won't reduce as much. As such, reduce the sauce to 3/4 of a cup and the wine to 1 and a half cups. Add additional liquid throughout cook as required.
Place firmer vegetables on the bottom (where it's hottest), then place meat and others on top so everything will be evenly cooked.
If set to low, slow cook for 9-10 hours. If your slow cooker is set to high, cook for between 4.5-5 hours.
Once cooked, transfer lamb and vegetables to plates or shallow bowls.
Place the pot with leftover sauce back on the stove over medium heat.
Bring to boil and reduce for 5 minutes until sauce is thick.
Ladle sauce over top and serve.
Nutrition Information per Serving (543.0g)
Based on 4 serves, we recommend you enjoy this decadent meal occasionally due to high sodium
