There's nothing quite like hearty, fall-apart-tender lamb shanks on a chilly evening. For more ideas like this, try one of our 16 essential lamb shank recipes!
Tomato-braised lamb shanks
These succulent tomato-braised lamb shanks are so easy to prepare, with the oven doing all the hard work for you. Serve with mashed potato or creamy soft polenta for a wholesome, comforting meal.
- 3 hrs 15 mins cooking
- Serves 8
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Ingredients
- 2 tbsp olive oil
- 16 French-trimmed lamb shanks
- 1 red onion, thinly sliced
- 1 garlic clove, crushed
- 2 tbsp tomato paste
- 1 cup dry red wine
- 2 cups chicken stock
- 400 g can diced tomatoes
- 2 tbsp coarsely chopped rosemary, plus extra to serve
Method
- 1Preheat oven to 200°C.
- 2Heat half the oil in a large flameproof baking dish, cooking lamb in batches until browned. Remove from dish.
- 3Heat remaining oil in the same dish over medium heat, cooking onion and garlic for 5 minutes or until onion softens. Add paste and cook, stirring, for 2 minutes. Add wine and bring to the boil, cooking until reduced by half.
- 4Return lamb to dish with stock, 1 cup water, tomatoes and rosemary. Cover and bake for 3 hours or until lamb is tender.
- 5To serve, drizzle reserved pan juices over shanks and top with extra rosemary leaves.
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