More Sites

Slow cooked lamb shanks

Womans~Day
Cooking time
More than 2 hours
Type
Lamb shanks
Easy
4 stars - based on 3 reviews
Slow cooked lamb shanks

Ingredients

  • 4-6 frenched lamb shanks
  • 2 tablespoons plain flour
  • 2 tablespoon olive oil
  • 2 carrots, chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 400g can diced tomatoes
  • ½ cup red wine
  • ½ cup beef stock
  • sprig rosemary
  • mashed potato, to serve

Preparation method

  1. Preheat oven to moderately slow, 160°C.

  2. Dust shanks lightly with flour. Heat oil in a flameproof casserole dish. Cook shanks 3-4 minutes, turning, until browned. Set aside.

  3. Saute carrot, onion, garlic and spices in same pan 4-5 minutes. Return shanks to pan with tomatoes, wine, stock and rosemary.

  4. Bake, covered 1½ hours. Place on stove top. Simmer, uncovered 25-30 minutes, until meat is tender and sauce has thickened. Season and serve with mashed potato.


TOP TIP
  • Use a second quantity to make pies. Shred meat from bones and return to sauce. Freeze in an airtight container for up to 3 months. Make pies by spooning defrosted lamb among 4 pie dishes. Cut 1 sheet puff pastry into quarters and cover each dish. Brush with beaten egg. Bake on high, 200°C, 20-25 minutes, until golden.

More inspiration

Meals delivered when you don't want takeawayMeals delivered when you don't want takeawayWe're all a bit "time poor" these days but cutting corners when it comes to nutrition can have a really negative effect on your health. Daily takeaways obviously aren't ideal and there are only so... Fruit and veg countdown to health and happinessFruit and veg countdown to health and happinessIf you're confused about how much fruit and veg you should have in your diet, you've got good reason to be. There's plenty of professional advice out there and the advice is being applied to not just... Barbecue oystersBarbecue oystersIt's oyster season! This makes my heart sing as I am a serious lover of the bivalve. I will drive for hundreds of miles to get a taste of the freshest oysters I can find but because they are such a...
advertisement
Get great recipes on your mobile wherever you are.
Scroogiest scientific way to cut a cakeScroogiest scientific way to cut a cake