Spring’s here, and nothing says “welcome” better than slow-braised lamb shanks, dripping in a luscious red wine sauce. Inspired by Ozpig UK, we’re keeping it simple but delicious. Whether you’ve got the ‘Series 2’ or the ‘Big Pig’, this recipe proves you don’t need a massive setup for a hearty, flavour-packed meal. Let’s get cooking!
Lamb Shanks with Red Wine Sauce
Lamb Shanks:
Braise Foundations:
Slow Braise:
Instructions
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Preparation:
- Trim any silverskin and thick fat deposits from the lamb shanks.
- Sever any tendons at the narrow end of the shank to improve presentation.
- Season the lamb shanks generously with salt and pepper and let them come to room temperature.
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Searing:
Preheat your BBQ or stove and sear the lamb shanks on all sides until browned. Set aside.
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Braise Foundations:
In a pre-heated Dutch oven, add olive oil and fry onion, carrots, celery, and garlic until soft and fragrant (about 5 minutes).
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Slow Braise:
- Add rosemary, bay leaf, thyme, ancho chili, tomato paste, chopped tomatoes, red wine, vegetable stock, and beef stock to the Dutch oven.
- Stir and bring to a simmer.
- Add the seared lamb shanks, cover with a lid, and braise for 2 hours, turning the shanks halfway through.
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Final Cooking:
- After 2.5 hours, check the tenderness and internal temperature of the lamb shanks. Aim for around 82°C.
- Remove the shanks, wrap them loosely in foil, and let them rest.
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Reduce Sauce:
- Keep the lid off the Dutch oven and reduce the sauce for about 15 minutes until rich and glossy.
- Strain the sauce through a sieve into a jug.
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Serving:
Serve the lamb shanks with the rich red wine sauce. Pair with creamy garlic mashed potatoes and charred Mediterranean vegetables.
Equipment
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Note
- Holding Option: Hold the lamb shanks in an oven set to low heat if your guests aren't ready yet.
