Slow-Roasted Braised Lamb Shanks

Ingredients

• 4 lamb shanks
• 100 ml extra virgin olive oil
• 2 tomatoes (chopped)
• 2 sprigs rosemary
• 1 head garlic (halved)
• 1 onion (large, chopped)
• 1 carrot (large, chopped)
• 1 fennel bulb (tops only, chopped (reserve bottom for roasting/garnish))
• 250 ml red wine
• 1 L beef stock
• 1 bay leaf
• salt (to taste)
• flat leaf parsley (for garnish)
• 1 tbsp cornflour (to thicken the sauce)
• mashed potatoes (to serve)

Steps

1. 1

   Preheat the oven to 150°C (300°F).

2. 2

   Heat 100ml extra virgin olive oil in a large frying pan over medium-high heat.

3. 3

   Season the 4 lamb shanks with salt, then add them to the pan and cook until browned on all sides. Remove the shanks from the pan and set aside.

4. 4

   Add the chopped onion and carrot to the same pan and cook until the vegetables are developing color.

5. 5

   Remove the onion and carrot from the pan and add the rest of the chopped vegetables (tomatoes, garlic, fennel tops, rosemary).

6. 6

   Pour in 250ml red wine and cook until the liquid has reduced by half.

7. 7

   Return the browned lamb shanks to the pan.

8. 8

   Add 1L beef stock and 1 bay leaf to the pan and bring the mixture to a boil.

9. 9

   Transfer everything to an ovenproof casserole dish. Cover tightly and bake in the preheated oven for 3 hours, or until the lamb shanks are tender and pulling away from the bone.

10. 10

    Once cooked, remove from the oven and let the shanks rest in the cooking liquid for 20 minutes.

11. 11

    Remove the shanks from the liquid and set aside.

12. 12

    Pass the cooking liquid through a sieve into a saucepan, discarding the solids.

13. 13

    Reduce the liquid over medium heat until the flavor is concentrated and salt levels are correct.

14. 14

    Thicken the sauce by dissolving 1 tbsp cornflour in a small amount of water to create a slurry. Whisk the slurry into the sauce, bring back to a simmer, and cook for 5 minutes.

15. 15

    When ready to serve, place the shanks back into a 180°C (350°F) oven for 8-10 minutes until piping hot.

16. 16

    Serve the shanks on a bed of mashed potatoes and garnish with roasted fennel bottoms and fresh flat leaf parsley.

Notes

The author recommends roasting the bottom of the fennel bulb separately to use as a garnish. Resting the shanks in the liquid for 20 minutes is key for moisture retention.

Nutrition per serving

• main
• lamb
• dinner
• slow-cooked
• winter
• comfort food