Name: Baked lamb shanks with red wine and rosemary
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: splash of olive oil; 2 onions, finely chopped; 2 carrots, finely chopped; 2 celery sticks, diced; 4 lamb shanks; 1 cup cup red wine; 1/2 cup stock or water; 2 stalks of rosemary; salt and pepper, to season; handful fresh parsley, to serve; mashed potato or roasted pumpkin, to serve

Baked lamb shanks with red wine and rosemary

A classic dinner recipe which slowly cooks lamb shanks with red wine and rosemary until wonderfully tender. Served with mashed potato or roast pumpkin, this dish is ideal for dinner parties

Serves 4

Cook

Ingredients

splash of olive oil

2 onions, finely chopped

2 carrots, finely chopped

2 celery sticks, diced

4 lamb shanks

1 cup cup red wine

1/2 cup stock or water

2 stalks of rosemary

salt and pepper, to season

handful fresh parsley, to serve

mashed potato or roasted pumpkin, to serve

Method

1.Heat the oil in a heavy, cast-iron dish and gently sauté the vegetables for around 10 minutes.

2.Push the veges to one side of the dish, then add the shanks to brown. You may have to add them two at a time, depending on the size of your dish.

3.Add the wine, stock or water, rosemary, then salt and pepper. Cover tightly with the lid or a piece of foil and gently cook for 2 hours.

4.Check now and then to make sure the shanks haven’t dried up and add a little more water or stock as necessary. The shanks are cooked when the meat is almost falling off the bone.

5.Garnish with the parsley and serve with mashed potato or roasted pumpkin.

Women's Weekly Food