Slow Roasted Lamb Shanks

This recipe is such a winner. It’s not winter without a hearty pot of slow cooked lamb shanks. Deeply nourishing and delicious.

Ingredients (serves 4)

• 4 lamb shanks

• 2 tbsp olive oil

• 1 large onion, diced

• 4 cloves garlic, minced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 2 tbsp tomato paste

• 1 cup red wine (optional but recommended)

• 2 cups beef bone broth or stock

• 1 400g can crushed tomatoes

• 2 sprigs fresh rosemary

• 3–4 sprigs thyme

• 2 bay leaves

• Salt & pepper
  

Method

1. Preheat oven to 150°C fan-forced. Pat lamb dry and season generously with salt and pepper.

2. Heat olive oil in a large oven-safe pot (Dutch oven). Sear lamb shanks on all sides until browned (about 8–10 mins total). Remove and set aside.

3. In the same pot: add onion, carrot, celery, garlic and saute for 5-7 mins. Stir in tomato paste and cook for 2 mins to deepen flavour.

4. Pour in red wine and simmer for 2–3 mins, scraping the bottom.

5. Add broth/stock, crushed tomatoes, rosemary, thyme, bay leaves. Bring to a gentle simmer.

6. Return lamb shanks to the pot (they should be mostly submerged). Cover and cook in oven for 3–3.5 hours until meat is tender and falling off the bone.