Recipe

Oven-braised lamb shanks

Relive the classic British Sunday roast with these tender lamb shanks. Gather the family for a warm winter feast that everyone will enjoy.

Nov 29, 2014 1:00pm
  • 10 mins preparation
  • 3 hrs 25 mins cooking
  • Serves 6
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Ingredients

Oven-braised lamb shanks
  • 8 french-trimmed lamb shanks
  • 4 clove garlic, quartered
  • 1 medium (120g) carrot, chopped coarsely
  • 2 stalks (300g) celery, chopped coarsely
  • 3 large (600g) onions, chopped coarsely
  • salt and freshly ground black pepper
  • 1 cup (250ml) white wine
  • 2 cup (500ml) salt-reduced chicken stock
  • 400 gram can tomato puree
  • 4 bay leaves
  • 8 sprigs fresh thyme

Method

Oven-braised lamb shanks
  • 1
    Preheat oven to very hot, 250° (230°C fan-forced). Pierce meatiest part of each shank in two places with a sharp knife; press garlic into cuts.
  • 2
    Layer carrot, celery, onion and shanks in a large flameproof baking dish, season with salt and pepper. Cook in a very hot oven for 15 minutes; turn the shanks, cook for a further 10 minutes. Reduce the oven temperature to moderately slow, 160°C (140°C fan-forced), remove dish from oven.
  • 3
    Pour over combined wine, stock and puree; add bay leaves and thyme. Cover dish tightly with a double thickness of foil; cook for 1 1/2 hours. Turn shanks; cook for a further 1 - 1 1/2 hours or until tender. Remove bay leaves and thyme from shanks.

Notes

Not suitable to freeze. Not suitable to microwave.

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