Lamb shanks in red wine

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Prep Time: 60
Servings: 6
Cooking Time: 120
Ingredients
  • 0.00 - 6 lamb shanks (approximately 2kg)
  • 0.00 - 1 litre red wine
  • 0.00 - 2 sprigs fresh rosemary
  • 0.00 - 4 garlic cloves, fi nely chopped
  • 0.00 - 1 large onion, cut into thin rings
  • 0.00 - 2 to 3 carrots, cut into rings
  • 0.00 - 8 black peppercorns
  • 0.00 - 30ml olive oil
  • 0.00 - One 410g can chopped tomatoes
  • 0.00 - 10ml brown sugar
  • 0.00 - Salt and freshly ground black pepper, to taste
Method
Arrange the shanks in a single layer in a glass or plastic dish.

Pour 750ml of the red wine over the shanks and insert the rosemary sprigs into the meat.

Sprinkle the garlic, onion,carrots and peppercorns over the shanks and cover the dish with clingfilm.

Leave in the refrigerator overnight to marinate.

Preheat the oven.

Remove the shanks from the marinade and pat them dry with kitchen towel. Strain the marinade through a sieve and set the vegetables aside.

Heat the olive oil in a heavy-based saucepan. Brown the shanks, preferably three at a time, and remove them from the saucepan. Add the strained vegetables and stir-fry until soft. Add a little marinade and stir-fry to loosen all the brown bits. Add the canned tomatoes with their liquid, as well as the remaining marinade, and heat to boiling point. Remove the saucepan from the plate.

Place the shanks in a large casserole dish with a lid and add the liquid and vegetables. Cover the dish with baking paper (place it directly onto the meat)and cover with the lid. Place in the oven for approximately 2 hours.  The time will be determined by the size of the shanks.

Turn the shanks after an hour.

 Remove the lid and paper half an hour before the cooking time is over.

 Remove the shanks from the oven to cool before placing them in a dish in the refrigerator so that you can later remove the layer of fat that forms on top. Remove the shanks from the dish. Heat the sauce and remove the rosemary sprigs. Stir in the remaining red wine, bring the sauce to the boil and allow to simmer until the desired consistency is reached.

Taste and season with brown sugar, salt and black pepper.

Return the shanks to the sauce and allow them to simmer until heated through. Serve with creamy mashed potatoes or soft polenta.
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