Slow Cooked Lamb Shanks in Red Wine Sauce
Hmmm... Who can resist these rich and delicious lamb shanks! Grab your favorite glass of wine and enjoy this at home with your love ones!
40g Butter (Unsalted)
300g Shallots (Peeled)
15g Fresh Rosemary
4 Lamb Shanks
4 tbs Plain Flour
150ml Balsamic vinegar
500ml Red wine
60ml Tomato Puree
3tblsp Caster sugar
Salt & Pepper to season
*You’ll need a heavy bottomed casserole with a lid*
1. Heat the oven to 150°c
2. Melt 20g of the butter slowly in the casserole, add the whole, peeled, shallots and soften for 15 minutes. Add the rosemary and the other 20g of butter. Stir together while the butter melts.
3. In a bowl add the flour, salt, pepper and the lamb shanks. Coat the lamb shanks in the flour mixture. Remove the rosemary and the shallots from the casserole and place on to a spare plate. Raise the heat under the casserole and place the coated lamb shanks in to the casserole and seal them, turning several times until each side has browned slightly. Turn the heat back down to low, put the shallots and rosemary back in to the pot and add the balsamic vinegar, red wine and tomato puree. Bring to a simmer, replace the lid and place in to the middle of the pre-heated oven.
4. After 1 hour and fifty minutes take the casserole out of the oven and add 3 tbsp of sugar to the pot. Cook in the oven, with the lid on, for a further forty minutes.
5. After this time, remove from the oven, place the lamb shanks on to a separate plate but keep warm, and place the casserole back on the hob to reduce and thicken the sauce. You do this by turning the heat up high and continually stirring the sauce. Do this for ten minutes and taste the sauce as you go, you’ll notice it thicken and sweeten. Place the lamb back in to the pot for two minutes to replace any lost heat and serve with polenta or mashed potatoes and steamed spinach.