Name: Tomato-braised lamb shanks
Cook time: 195 min
Total time: 195 min
Yield: 8
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

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.

Serves 8

Cook

3H 15M

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!

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

1.Preheat oven to 200°C.

2.Heat half the oil in a large flameproof baking dish, cooking lamb in batches until browned. Remove from dish.

3.Heat 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.

4.Return lamb to dish with stock, 1 cup water, tomatoes and rosemary. Cover and bake for 3 hours or until lamb is tender.

5.To serve, drizzle reserved pan juices over shanks and top with extra rosemary leaves.

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