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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (1057g) Recipe makes 4 servings The following items or measurements are not included below: 2 sprigs rosemary |
||
| Calories 1742 | ||
| Calories from Fat 765 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 85.0g | 130% | |
| Saturated Fat 34.8g | 173% | |
| Monounsaturated Fat 36.1g | ||
| Polyunsaturated Fat 6.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 612mg | 204% | |
| Sodium 868mg | 36% | |
| Potassium 2695mg | 77% | |
| Total Carbohydrate 15.8g | 5% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 7.2g | ||
| Protein 181.8g | 363% | |
Slow Cooked Lamb Shanks in Red Wine
By: Summerwine
May 15, 2006
My slightly varied version of Gary Rhodes delicious Lamb Shank recipe. Truly mouth-watering moist and tender! I’ve made this a few times now. The first time I made this I used a medium bodied wine and it turned out just as fantastic. If you want to make this exactly like Gary’s then only use 1 carrot, 2 cloves garlic, 1 sprig of rosemary, do all the stovetop and oven cooking in large stew pan or dutch oven, use beef consommé instead of beef stock and the thickening of the red wine sauce is optional. This is a truly wonderful meal and worthy of a dinner party, special occasion or just a romantic meal. I hope you like it as much as we do.
SERVES 4
Ingredients
-
4 (1 1/2 lb) lamb shanks
- 2 large carrots, roughly chopped
- 1 onion, sliced
- 3 garlic cloves, roughly chopped
- 2 bay leaves
- 2 sprigs rosemary
- 750 ml full-bodied red wine (1 bottle)
- 2 cups beef stock
- 1 tablespoon soft brown sugar
- 1-2 teaspoon cornflour (cornstarch)
- olive oil, for cooking
- salt & pepper
Directions
1
Preheat oven to 325 F degrees.2
Season the lamb shanks with salt and pepper.3
In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm.4
In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.5
Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.6
Pour the wine mixture over the lamb shanks; top up with water if needed.7
Cover; put in oven and cook for 2 1/2 – 3 hours until very tender.8
Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.9
Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.10
Serve up on individual plates and enjoy.
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- Course > Main Dish
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Meat > Lamb/Sheep
- Cuisine > European > Western > English
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Roast
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Savory
- Dietary > Free of... > Egg-free
Featured Reviews for This Recipe
From: Chef #968428
On Oct 21, 2008
It was awesome, everyone truly enjoyed this mouth watering dish. I used more garlic and beef broth. It was very flavourful and tender, definitely a make again.
From: AzArlie
On Mar 5, 2007
Fantastic! Next time I believe I'll use a regular yellow onion instead of the sweet onion I use for most everything. Used a bottle of merlot, and a collection of lamb: one shank, some neck bones, and a couple of shoulder chops (using up stuff from my freezer). Served with roasted Yukon Gold potatoes, chunked up, olive oiled, sprinkled with rosemary and a dab of oregano. I'll use this recipe for guests!
From: Simes
On Dec 4, 2006
This is a wonderful, delicious recipe. Nice and easy - prepare and pop in the oven! Don't forget to add the garlic before it goes into the over (this step is missing in the method).
From: Chef #423433
On Jul 2, 2007
We have made this recipe on several occasions, and yes you are right it is absolutely delicious. I can't get enough of the sauce. Very impressive dinner party recipe and easy to do. We just love it. My tip would be to use the best consomme you can find. We use stock cubes once and it wasnt as nice as using a lovely consomme, and always splash out on the wine too, you will not regret it.
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