Red Wine Lamb Shanks

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 3 hours 5 minutes

Ingrédients

3 tbsp extra-virgin olive oil, divided

4 lamb shanks

½ tsp sea salt flakes

2 onions, finely diced

2 garlic cloves, roughly chopped

2 carrots, diced

2 celery stalks, diced

2 tbsp tomato paste (concentrated puree)

2 cups (500 ml) red wine (see note 1 for substitutes)

2 cups (500 ml) chicken stock

6 thyme sprigs

Mashed potato and steamed peas, to serve

Instructions

Preheat the oven to 180°C (350°F) (160°C/325°F fan-forced).

Heat 2 tablespoons olive oil in a heavy-based, ovenproof frying pan over medium–high heat.

Sprinkle the lamb shanks with salt, then sear on all sides for 3–5 minutes. Set aside.

Add the remaining 1 tablespoon of olive oil to the same pan (if your pan is very sticky, see note 2).

Add the onion, garlic, carrot and celery and cook for 3–4 minutes until softened. Stir in the tomato paste.

Return the lamb shanks to the pan, along with the red wine. Cook for 5 minutes until the red wine has reduced by half, scraping up any caramelised bits on the bottom of the pan.

Add the chicken stock and thyme to the pan, place the lid on (or cover tightly with two layers of foil) and bake for 2½ hours. The meat should fall off the bone easily. If not, continue cooking in 20-minute intervals until it is tender. Remove the thyme sprigs before serving.

Serve with mashed potatoes and steamed peas.

Nutrition

• Calories: 340
• Lipides Totaux: 13.5 g
• Lipides Saturés: 2.4 g
• Acides Gras Trans: 0 g
• Cholestérol: 21.8 mg
• Sodium: 557.8 mg
• Glucides Totaux: 24.2 g
• Fibres Diététiques: 4.2 g
• Sucres Totaux: 9.8 g
• Protéines: 11.1 g