Slow Cooked Lamb Shanks in Red Wine Sauce

Ingredients

• 4 lamb shanks, around 13 oz / 400g each
• 1 tsp each salt and pepper
• 2-3 tbsp olive oil
• 1 cup onion, finely diced
• 3 garlic cloves, minced
• 1 cup each celery and carrot, finely diced
• 2 1/2 cups / 625 ml red wine, dry (Merlot, Cab Sauv; good value is fine)
• 28 oz / 800g can crushed tomatoes
• 2 tbsp tomato paste
• 2 cups / 500 ml chicken stock, low sodium
• 5 sprigs thyme
• 2 dried or fresh bay leaves

Directions

• Sprinkle the shanks with salt and pepper, then sear over high heat in 2 tbsp oil in a large heavy-based pot (in 2 batches). Remove and drain the excess fat.
• Heat 1 tbsp oil on medium in the same pot and cook the onion and garlic for 2 minutes. Add the carrot and celery and cook 5 minutes. Add the wine, stock, tomatoes, tomato paste, thyme and bay leaves; stir. Return the shanks, bring to a simmer, cover with a lid, then place in the oven for 2 hours at 180C / 350F (all oven types).
• Remove the lid and cook 30 minutes longer; the lamb should be ultra tender (if not, cover and return to the oven). Remove the lamb, discard the thyme and bay leaves. Strain the sauce (optional), pressing out all the juices, and simmer on medium until reduced to a syrupy consistency if needed. Serve the shanks on mash, garnished with parsley or thyme if desired.

Red wine sauce is a classic way to cook lamb shanks; serve with Paris mash for a truly indulgent dinner. From RecipeTin Eats on Instagram.