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Lamb Shank Braised in Red Wine
Slow-braised British lamb shanks in rich red wine with root vegetables. Browning the shanks thoroughly on all sides before they braise builds the deep, rich flavour the long cooking time alone can't create.
Total time
200 min
Prep
20 min
Cook
180 min
Difficulty
medium
Cuisine
British
Ingredients
4lamb shanks
2carrots, diced
2 stalkscelery, diced
1large onion, diced
4 clovesgarlic, minced
400mlred wine
400mlbeef stock
2 tbsptomato paste
1sprig rosemary
2bay leaves
2 tbspolive oil
salt and pepperto taste
creamy mashto serve
Instructions
1
Brown shanks well on all sides. Remove.
2
Sauté vegetables 5 minutes. Add garlic and tomato paste.
3
Add wine and stock. Return shanks. Add rosemary and bay.
4
Cover and braise at 160°C for 2.5-3 hours until falling off the bone.
5
Serve shanks on mash with strained braising liquid.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
221
Protein
3.1g
Fat
8g
Carbs
19.1g
Fiber
4.6g
Sodium
429mg
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