Lamb Shanks with Red Wine
INGREDIENTS
4 lamb shanks
2 tsp salt and pepper
1 brown onion
1 carrot, diced
2 sticks celery, diced
2 1/2 cups red wine
2 x 400g tins crushed tomato
2 tbsp tomato paste
2 cups chicken stock
5 sprigs fresh thyme
2 dried bay leaves
Mashed potato to serve
METHOD
Preheat the oven to 180C. Pat the lamb shanks dry and sprinkle with salt and pepper.
Heat 2 tbsp of olive oil in a heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes. Remove lamb onto a plate and drain excess fat (if any) from the pot.
Turn the heat down to medium low. Heat remaining 1tbsp of olive oil in the same pot, if needed. Add the onion and garlic, cook for 2 minutes.
Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.
Add red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine.
Place the lamb shanks into the pot, ensuring they are mostly submerged. Turn stove up, bring to a simmer. Cover, then transfer to the oven for 2 hours.
Remove from oven, remove lid, then return to the oven for another 30 minutes (2.5 hours in total).
Check to ensure lamb meat is ultra tender (use 2 forks) – if not, cover and keep cooking. Ideal is tender meat but still just holding onto the bone.
Remove lamb onto plate and keep warm. Pick out and discard bay leaves and thyme.
Strain the sauce into a bowl, pressing to extract all sauces out of the vegetables. Pour strained sauce back into pot. Bring to simmer over medium heat and reduce slightly to a syrupy consistency. Add salt and pepper to taste.
Serve with plenty of sauce, and mashed potato or cauliflower puree. Garnish with thyme leaves if desired.
