Braised lamb shanks with red wine & herbs

1. Preheat the oven to 160°C/140°C fan/gas 2½.
2. Season the lamb shanks generously with salt and pepper.
3. Heat the olive oil in a large ovenproof dish over a medium-high heat.
4. Sear the lamb shanks on all sides until browned. Then remove the meat from the dish and set aside.
5. Add the chopped onion, carrots, celery and garlic to the same dish. Sauté until the vegetables have softened and the onion is translucent.
6. Stir in the tomato paste and cook for a minute to blend the flavours.
7. Pour in the red wine and scrape the bottom of the dish to release any browned bits (this will add depth to the flavour).
8. Add the stock, rosemary, thyme and the bay leaves. Stir to combine.
9. Return the lamb shanks to the pot, nestling them into the liquid and around the vegetables.
10. Cover the dish with a lid and transfer to the preheated oven.
11. Braise the lamb shanks for about 2.5–3 hours, or until the meat is tender and falling off the bone. Baste occasionally with the cooking liquid.
12. Once done, remove the dish from the oven and discard the rosemary and thyme sprigs as well as the bay leaves.

Serve on a bed of mashed potatoes with some seasonal vegetables on the side.

Also take a look at our other lamb recipes:

• Balsamic lamb steak salad
• Lamb stir-fry
• Shepherd’s pie