Lamb Shanks in Red Wine

This is a family favourite, great for a winter night meal and if you are prepared, it will not take a lot of work to do. The slow cooking makes these shanks melt in the mouth and the red wine give a fantastic sauce.

This will serve 6

6 Lamb Shanks

Marinade:

1 onion (peeled and quartered)

4 Garlic cloves halved
1 lemon sliced

2 bay leaves

3 springs of thyme leaves

Salt & Pepper to taste

1 ½ bottle red wine

To finish:

Flour (for dusting)

Olive oil (a few tablespoons to just coat the fry pan to seal shanks)

50g butter

2 onions (peeled and quartered)

4 Garlic cloves halved

2 Carrots (large slices)

2 stalks celery (chopped)

1 small hand full of parsley (chopped) – leave a little for garnish at the end.

Salt & Pepper

400g tin of chopped tomatoes

1.     In a large bowl marinate the lamb shanks over night with all the above ingredients – to completely cover with wine.

2.     Next day, Pre-heat oven 160c.

3.     Take out the shanks from the marinade and pat dry and dust in flour.

4.     Quickly seal in a fry pan with a little olive oil and put into a large roasting pan (with a lid) or into a slow cooker.

5.     In the same fry pan add the butter, and sauté the onions, garlic, carrots, celery and parsley – season to taste with Salt & Pepper for a few minutes.

6.     Add chopped tomatoes

7.     Add all the marinade used for the overnight marination of shanks.

8.     Bring to the boil and simmer for 10mins – taste for seasoning.

9.     Pour over the sealed shanks.

10.  Cover the shanks with the lid and put into the oven for about 4 – 5 hours until it is cooked and the meat falls off the bone.

11.  Skim the fat off the juices and strain into a small saucepan – bring to the boil and simmer until reduced – add a few cubes of butter and whisk until thick and glossy. Pour over the Shanks.

Serve with Mash Potato, Garlic Spinach and honey glazed carrots (recipes to follow)