Red Wine & Herb Lamb Shanks

8
Servings
15m
Prep Time
2.75h
Cook Time
3h
Ready In


"From a cooking feature in our Sunday newspaper of Donna Hay recipes. It is suitable to freeze and there are 2 recipes to use the meat which are recipes Lamb Pasta Shank and Lamb Shank and Dumpling Pies."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (477.3 g)
  • Calories 791.9
  • Total Fat - 62 g
  • Saturated Fat - 26 g
  • Cholesterol - 182.5 mg
  • Sodium - 1018.3 mg
  • Total Carbohydrate - 7.9 g
  • Dietary Fiber - 0.7 g
  • Sugars - 1.5 g
  • Protein - 45.4 g
  • Calcium - 73 mg
  • Iron - 5.3 mg
  • Vitamin C - 5.6 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 180°C.

Step 2

Heat the oil in a large non-stick pan over high heat and cook the shanks, in batches, for 1 to 2 minutes on each side or until browned, set aside.

Step 3

Add the leeks, onion, garlic, thyme and oregano to the pan and cook for 2 to 3 minutes.

Step 4

Add the flour and cook for 1 to 2 minutes and then add the wine and stock and bring to the boil and then return the shanks and cover with aluminium foil or tight fitting lid.

Step 5

Place in the oven and roast for 2 1/2 hours, turning every 30 minutes.

Step 6

Serve with polenta or mashed potatoes and steamed vegetables.

Step 7

TO FREEZE - shred meat of the bone and divide the meat and sauce into 4 portions and place in zip-lock bags or airtight containers and freeze for up to 3 months. TO DEFROST - place in the refrigerator overnight and allow to thaw completely.

Tips & Variations


No special items needed.

lazyme

Great shank. I used onion because I didn't have leeks, but this was a wonderful meal. The shank was fork tender and the sauce was delicious. Thanks for sharing this nice keeper, Pat.

review by:
(6 Apr 2021)