SLOW COOKED LAMB SHANKS IN OVEN RECIPES

Name: Slow Cooked Lamb Shanks in Red Wine
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 serving(s)
Ingredients: 4 (1 1/2 lb) lamb shanks; 2 large carrots, roughly chopped; 1 onion, sliced; 3 garlic cloves, roughly chopped; 2 bay leaves; 2 sprigs rosemary; 750 ml full-bodied red wine (1 bottle); 2 cups beef stock; 1 tablespoon soft brown sugar; 1 -2 teaspoon cornflour (cornstarch); olive oil, for cooking; salt & pepper

SLOW COOKED LAMB SHANKS IN RED WINE RECIPE - FOOD.COM

Slow Cooked Lamb Shanks in Red Wine Recipe - Food.com image

My slightly varied version of Gary Rhodes delicious Lamb Shank recipe. Truly mouth-watering moist and tender! I’ve made this a few times now. The first time I made this I used a medium bodied wine and it turned out just as fantastic. If you want to make this exactly like Gary’s then only use 1 carrot, 2 cloves garlic, 1 sprig of rosemary, do all the stovetop and oven cooking in large stew pan or dutch oven, use beef consommé instead of beef stock and the thickening of the red wine sauce is optional. This is a truly wonderful meal and worthy of a dinner party, special occasion or just a romantic meal. I hope you like it as much as we do.

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 (1 1/2 lb) lamb shanks
2 large carrots, roughly chopped
1 onion, sliced
3 garlic cloves, roughly chopped
2 bay leaves
2 sprigs rosemary
750 ml full-bodied red wine (1 bottle)
2 cups beef stock
1 tablespoon soft brown sugar
1 -2 teaspoon cornflour (cornstarch)
olive oil, for cooking
salt & pepper

Steps:

Preheat oven to 325 F degrees.
Season the lamb shanks with salt and pepper.
In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm.
In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
Pour the wine mixture over the lamb shanks; top up with water if needed.
Cover; put in oven and cook for 2 1/2 – 3 hours until very tender.
Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.
Serve up on individual plates and enjoy.

Nutrition Facts : Calories 1741.9, FatContent 85.1, SaturatedFatContent 34.8, CholesterolContent 612, SodiumContent 923.2, CarbohydrateContent 15.5, FiberContent 1.6, SugarContent 7.3, ProteinContent 181.9

ROASTED LAMB SHANKS RECIPE - BBC FOOD

Roasted lamb shanks recipe - BBC Food image

These slow-roasted lamb shanks couldn't be simpler to make and the result is meltingly tender lamb.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 6

Number Of Ingredients 12

Ingredients

1 tbsp oil
6 lamb shanks, trimmed
1 carrot, peeled, cut in half
1 onion, peeled, cut in half
5 whole peppercorns
2-3 garlic cloves, peeled, crushed lightly
bunch fresh thyme
small bunch fresh rosemary
750ml/1¼ pints red wine
6-10 tbsp redcurrant jelly, to taste
mashed potato
boiled seasonal vegetables

Steps:

Heat the oil in a heatproof casserole over a high heat and brown the lamb shanks all over, until evenly coloured.
Add the carrot, onion, peppercorns, garlic and herbs.
Pour over enough wine to cover the meat of the shanks - about a whole bottle - then set the casserole aside to cool. Chill in the fridge overnight. (This helps to tenderise the meat.)
The next day, preheat the oven to 160C/325F/Gas 3. Place the casserole, covered with a lid, into the oven and cook for 2-2½ hours, or until the meat is tender. Slightly uncover the pot for the last hour so that the liquid will start to reduce. If the simmering becomes too lively during cooking, reduce the temperature slightly.
Remove the casserole from the oven. Remove the shanks from the cooking liquid and place in a roasting dish. Spoon over a couple of ladles of the cooking liquid to keep the shanks moist. Reserve the remaining cooking liquid. Roast the shanks in the oven for 45-60 minutes, or until the meat is falling off the bone.
Remove the vegetables from the cooking liquid with a slotted spoon or strain the liquid through a sieve.
Heat the cooking liquid until boiling, then boil until the volume has reduced by half. Stir in the redcurrant jelly until melted.
Serve the lamb shanks and reserved vegetables (from the cooking liquid) with mashed potatoes, seasonal vegetables and the gravy.

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SLOW COOKED LAMB SHANKS IN RED WINE RECIPE - FOOD.COM

My slightly varied version of Gary Rhodes delicious Lamb Shank recipe. Truly mouth-watering moist and tender! I’ve made this a few times now. The first time I made this I used a medium bodied wine and it turned out just as fantastic. If you want to make this exactly like Gary’s then only use 1 carrot, 2 cloves garlic, 1 sprig of rosemary, do all the stovetop and oven cooking in large stew pan or dutch oven, use beef consommé instead of beef stock and the thickening of the red wine sauce is optional. This is a truly wonderful meal and worthy of a dinner party, special occasion or just a romantic meal. I hope you like it as much as we do.
From food.com
Reviews 5.0
Total Time 3 hours 20 minutes
Calories 1741.9 per serving

Serve up on individual plates and enjoy.

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ROASTED LAMB SHANKS RECIPE - BBC FOOD

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