Recipe of the Month – Lamb Shank with Red Wine and Rosemary Sauce
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups red wine
- 2 cups beef or vegetable broth
- 2 sprigs of fresh rosemary
- Salt and pepper to taste
Method
Preheat Oven: Preheat your oven to 160°C (140°C fan-forced).
- Brown the Lamb Shanks:
- Season the lamb shanks generously with salt and pepper.
- Heat the olive oil in a large, oven-safe pot over medium-high heat. Brown the lamb shanks on all sides. Once browned, remove them from the pot and set aside.
- Cook the Vegetables:
- In the same pot, add the chopped onions, carrots, and celery. Cook until the vegetables start to soften, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Make the Sauce:
- Stir in the tomato paste and cook for 1-2 minutes.
- Pour in the red wine and scrape any browned bits from the bottom of the pot.
- Add the beef or vegetable broth and bring the mixture to a simmer.
- Braise the Lamb Shanks:
- Return the lamb shanks to the pot, along with the fresh rosemary sprigs.
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise for 2.5 to 3 hours, or until the lamb is tender and falling off the bone.
- Thicken the Sauce (Optional):
- If the sauce is too thin, you can thicken it by removing the lamb shanks from the pot and simmering the sauce on the stovetop until it thickens to your desired consistency.
- Serve:
- Once the lamb shanks are ready, remove them from the pot.
- Serve the lamb shanks with the sauce spooned over the top.
- Garnish with fresh rosemary if desired.
Enjoy your delicious Lamb Shank with Red Wine and Rosemary Sauce! Serve it with mashed potatoes, creamy polenta, or crusty bread to soak up the flavourful sauce. It’s a perfect meal for a cozy May evening.
Enjoy x
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