Red Wine & Herb Lamb Shanks
Recipe: #15109
October 24, 2014
Categories: Lamb/Mutton, Sunday Dinner, Oven Bake, High Protein, No Eggs, Non-Dairy, Wine, more
"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."
Ingredients
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 by Step Method
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
No special items needed.