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Slow Brasied Lamb Shanks

Slow Brasied Lamb Shanks

Wednesday, 29 October 2014 11:37:14 Europe/London


  • 1.5 Kg Australian Lamb shank
  • 2 tablespoon olive oil
  • 500ml red wine
  • 1 onion, peeled and chopped
  • 1 garlic bulb, cut in half
  • 2 springs fresh rosemary
  • 1.5 litre beef stock
  • 55g cold butter
  • Salt and ground black pepper



  1. Preheat oven to 160°C/ 320°F
  2. Sprinkle a plate with salt and freshly ground pepper, then quickly roll each lamb shank over the board, covering lightly.
  3. In a large ovenproof casserole dish heat the oil, once hot, brown the lamb shanks (two at a time)
  4. Remove shanks, pour in red wine and bring to a gentle boil.
  5. Leave to simmer until reduced to half. Add in the onion, garlic, rosemary and finally the lamb shanks.
  6. Pour in enough beef stock to cover the meat (ignoring the bones)
  7. Bring back to a simmer. Cover the dish and place in the oven, cook for 3 hours topping up stock when necessary.
  8. Once cooked, remove shanks and keep them warm.
  9. Place the casserole dish on the hob and bring to boil for 5 minutes. Whisk in the cold butter, check the seasoning then strain the sauce
  10. Serve the casserole, one lamb shank per person. Goes well with a creamy mashed potato and lots of sauce poured over it
Posted in Roast Dinner Recipes By

george hixson

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