&ev=PageView&noscript=1 />

Lamb Shank In Red Wine Sauce




4 Lamb shanks (+-400g each)
Salt & pepper to taste
Olive oil
1 large onion, diced
3 garlic cloves, minced
1 cup carrots, diced
1 cup celery, diced
2 ยฝ cups Red wine
800g Can crushed tomato
2 tbsp tomato paste
500ml chicken stock
4 rosemary sprigs
4 bay leaves




  1. Preheat oven to 180ยฐC
  2. Wash and pat dry lamb shanks.
  3. Heat 2 tbsp of olive oil in a heavy based pot. Sear shanks in the hot oil until browned on all sides. Transfer to a plate and set aside.
  4. Add 1 tbsp of olive oil to the pot and add the onion and garlic. Cook for two minutes.
  5. Add the carrots and celery. Cook for 5 minutes till onions are soft and sweet.
  6. Add the red wine, chicken stock crushed tomatoes, tomato paste, rosemary and bay leaves. Stir to combine.
  7. Place the lamb shanks into the pot, so that they are mostly submerged.
  8. Bring to a simmer. Cover and transfer to oven for two hours.
  9. Remove the lid and leave in the oven for another 30 minutes. If meat is not super tender, cover and keep cooking.
  10. Remove lamb onto a plate and keep warm.
  11. Strain the sauce into a pot and bring to a simmer to reduce slightly.
  12. Add salt and pepper to taste.
  13. Serve the lamb shanks on mashed potato with the sauce.