Fall-Off-The-Bone Lamb Shanks with Red Wine and Herbs

There is nothing more comforting than a dish of slow-roasted lamb shanks, rich in flavour and tender enough to fall off the bone. Cooked slowly in a hearty tomato, red wine, and herb sauce, this rustic oven dish fills your kitchen with the most incredible aroma and delivers deep, comforting flavours in every bite. Perfect for a Sunday lunch, a cold evening, or when you want to impress guests with a restaurant-style meal made at home.

This roast lamb shank recipe will amaze you and any of your lucky diners. Using a combination of simple flavours that work together to produce an aromatic taste sensation. And you will be surprised at how easy it is to make.

A Simple Method

Don’t be frightened by the lengthy cooking time, because the actual hands-on time and energy needed to put this dish together are minimal. Especially considering how delicious the outcome is. Your guests will think you had been slaving in the kitchen for days to produce this taste sensation.

It’s as simple as finely chopping your tomato, onion, garlic, carrots, celery and peppers. Then, prepare your lamb shank for the roast by lightly coating with flour before placing them in a well greased baking dish. And finally, add your processed vegetables with bay leaves, oregano and some red wine to your lamb shank. Now all that is left is to pop it all in the oven and sit back while the house fills with tantalizing aromas.

Reasons to Eat Lamb

Other than the bonus of protein and iron that also comes with eating other red meats. Lamb offers a few more health benefits. For example, the fats within lamb are better for heart health than what you will find in beef. Being richer in omega-3 fatty acids, lamb can help combat inflammation in the body. To top it off it is jam packed full of vitamin B, especially vitamin B12, as well as zinc which is an important mineral used to maintain a healthy immune system.

If you love lamb and are looking for the next juicy red meat treat, try our delicious Lamb Hamburger recipe.

Ingredients

• 4 lamb shanks of about 600 to 800 g each
• 100 g flour
• 100 ml olive oil
• 1 can chopped tomatoes
• 1 red pepper
• 2 carrots
• 2 sticks of celery
• 1 onion, cut into quarters
• 250 ml red wine
• 2 bay leaves
• 600 ml vegetable stock
• salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 220°C.
2. Finely chop the tomatoes, pepper, carrots, celery, onion, and garlic in a food processor.
3. Lightly coat the lamb shanks in flour and shake off the excess. Heat olive oil in a large pan and brown the shanks well on all sides, then transfer to an oven dish.
4. Add the chopped vegetables, red wine, bay leaves, oregano, and stock. Season with salt and black pepper and cover with foil or a lid.
5. Roast for 20 minutes, then reduce the heat to 160°C and cook for about 3 hours, or until the meat is tender and falling off the bone. Remove the lid and cook a little longer if you want the sauce to reduce.

Chef Tips

• Brown the shanks properly – this is where the flavour starts.
• Cook low and slow for the most tender meat. This dish tastes even better the next day.
• If the sauce is too thin, remove the lid and let it reduce.
• If the sauce is too thick, add a little extra stock.

Lamb Shanks Cooked To Perfection

Irene Muller

Try this recipe to make a beautifully cooked roast lamb shank infused with aromatic vegetable and herb flavours.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs 10 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course Main Course

Cuisine Global

Ingredients

  

• 4 lamb shanks of about 600 to 800 g each
• 100 g flour
• 100 ml olive oil
• 1 can chopped tomatoes
• 1 red pepper
• 2 carrots
• 2 sticks of celery
• 1 onion, cut into quarters
• 250 ml red wine
• 2 bay leaves
• 600 ml vegetable stock
• salt and freshly ground black pepper to taste

Instructions

 

• Preheat your oven to 220° C / 428° F.
  
• Place tomatoes, peppers, carrots, celery, onion, and garlic in your food processor and chop very finely. (If you do not have a food processor, you will have to chop all the vegetables yourself.)
• Roll the lamb shanks in the flour and shake off the excess flour.
• Heat the olive oil in a large saucepan and fry the shanks until nicely browned.
• Place the shanks in an oven tray of your choice.
• Add the finely chopped vegetables, red wine, bay leaves, oregano, and stock to the shanks. Season with salt and freshly ground black pepper and cover with foil or lid.
• Place in the preheated oven and cook for 20 minutes then lower heat to 160° C/ 320° F.
• Cook for at least 3 hours or until the meat virtually falls off the bone. Uncover the meat and let it cook further to reduce some of the juice if necessary.

Notes

For more recipes visit Hangry Recipes.

Keyword Lamb