Braised Lamb Shanks Recipe

These lamb shanks are simmered until the meat is tender and falling off the bone. The simmering liquid forms a rich and flavoursome sauce.

We serve the lamb shanks with creamy mashed potatoes, steamed green beans, and a sprinkling of chopped parsley.

Preparation time: about 40 minutes

Serves about 4.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

20ml (1 tablespoon) oil
1.4kg (about 4) lamb shanks, trimmed of any excess fat
1 large (about 200g) onion, peeled and finely chopped
1 large (about 200g) carrot, peeled and sliced
20g (about 6 medium) garlic cloves, peeled and crushed
250ml (1 cup) white wine
375ml (1 1/2 cups) chicken stock
250ml (1 cup) passata (tomato cooking sauce)
20ml (1 tablespoon) balsamic vinegar
2 bay leaves
Sprig of rosemary
Salt and pepper, to taste

You will need a stockpot or saucepan that is large enough to accommodate the shanks in a single layer. Heat oil in the pan over medium-high heat. Add the shanks and cook, turning occasionally, until browned (about seven minutes). Remove the pan from the heat. Place the shanks on a plate and set aside.

Return the pan to medium heat. Add onion and carrot to the pan and cook, stirring occasionally, until the vegetables have softened (about seven minutes).

Add garlic to the pan and cook, stirring constantly, for one minute.

Add wine to the pan, increase heat to high, and bring mixture to the boil. Then add chicken stock, passata, balsamic vinegar, bay leaves, rosemary, salt (we add about 1/4 teaspoon salt at this stage) and pepper. © exclusivelyfood.com.au

Return lamb shanks and any juices to the pan.

Cover pan with lid (have the steam vent on the lid shut) and bring the mixture to the boil. Then reduce the heat so the liquid simmers. Simmer the shanks, turning occasionally, for about 2 1/4 hours, or until the meat is very tender.

Remove the lamb shanks from the pan, place them on a plate, cover and set aside. Increase heat to high and bring the liquid to a boil. Reduce heat and boil, uncovered, stirring occasionally, until the sauce has thickened to the desired consistency. Season to taste with salt and pepper.

Discard bay leaves and rosemary sprig. Reduce heat to low and return shanks to the pan for a few minutes to reheat.

Serve lamb shanks with sauce and desired accompaniments. Store in a covered container in the refrigerator. © www.exclusivelyfood.com.au