Quick and Easy

Slow-roasted lamb shanks

There's nothing more satisfying than slow-roasted lamb shanks on a cold winter's evening. They're filling, comforting and make the house smell fabulous for hours in the lead up to dinner.
Slow-roasted lamb shanks
4
30M
4H 40M
5H 10M

Ingredients

Caramelised onion

Method

1.Preheat oven to 150°C (130°C fan-forced).
2.Heat oil in large flameproof baking dish; cook shanks over heat until browned all over. Stir in sugar, wine, stock and garlic; bring to the boil. Roast lamb, covered, in oven, about 4 hours, turning twice during cooking.
3.Meanwhile, make caramelised onion. Melt butter in medium saucepan; cook onion, stirring, about 15 minutes or until browned and soft. Stir in sugar and vinegar; cook, stirring, about 15 minutes or until onion is caramelised.
4.Remove lamb from dish; cover to keep warm. Pour pan juices into large heatproof jug. Return dish to heat, melt butter; cook onion and celery, stirring, until celery is just tender. Stir in flour; cook, stirring, 2 minutes.
5.Add reserved pan juices, paste and rosemary; bring to the boil. Simmer, uncovered, stirring until it boils and thickens; strain sauce into large jug.
6.Serve lamb with sauce and caramelised onion, accompanied with puréed white beans, if desired.

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