Turn up the heat to high, add the wine, bring to a rapid simmer and let it bubble for 30 seconds or so to burn off the alcohol. Strain the cooking liquid and veges through a colander/sieve into a large saucepan (you don’t have to strain it if you like a chunky sauce). Cover with a lid and place in the oven. Thanks for another fabulous recipe. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Everyone loved it and can’t wait to make again. Thinking to make this over the weekend! Reduce oven temperature to 250 degrees. Would I be able to cook slowly in the oven for 3 hour, take out, thicken the sauce and cover shank, cover and refrigerate until the next day where I'd reheat for an hour covered in the oven at 180'C? My website is where I share my passion for baking, cooking, photography and traveling. Now, I make sure that I have shanks in the freezer for when I cook again for family and friends. 2 shallots, chopped This lamb shanks recipe is from my first cookbook, At My Table – I chose to share with everyone, because so many people say it’s the best lamb shanks recipe they have tried! It was a massive hit, I did it with dauphinoise potatoes, and green beans, we tied first place.. thank you Chelsea. Rub the shanks with salt and pepper, then place them meaty-side up in a roasting pan. This is the first recipe of yours I've made. Coat the lamb shank with all-purpose flour. If you want to republish this recipe, kindly re-write the recipe in your own words, use your own photos or link back to this post for the recipe. This site uses Akismet to reduce spam. In slow cooker (or a pan that’ll go in the oven) add the lamb shanks, the onion and sauce mixture and the rosemary. I occasionally go to Australia to look after my little brother. Add the chicken stock to the onions and mix, then add the flour/wine mixture and while stirring continuously, bring to a boil. Learn how your comment data is processed. On my list of favourite recipes. As an added bonus, I happened to freeze what was left over of the sauce and it made an awesome sauce for a diced chicken on udon noodles. Had friends over for lunch and made your lamb shanks. Well of course he chose the latter. I can't wait to do this again, for guests next time. Might possibly do a spag bol with the leftovers. Chicken Tenders: Crispy and Not Greasy, So What’s the Secret? It was so amazing...I can't stop thinking about it. If using a slow cooker, you can cook on low all day. I did mine in slow cooker for 8 hours on low. Slow braised lamb shanks in a delicious, rich red wine sauce is the kind of showstopping comfort food cravings are made of. All Would you like to make a warmin. The key to this lamb shank recipe is slow cooking at a low temperature. Enter your email address to follow this blog and receive notifications of new posts by email. In a heated pan, sear the pan shank more or less 3 minutes each side depending on the size of the lamb shank you are using. My husband doesn’t usually eat lamb but he devoured this. You also have the option to opt-out of these cookies. You can use beef broth.You want the liquid about half way up the shanks. Add 1 Tablespoon butter and mix in the flour. The recipe. Slow braised lamb shanks in a delicious, rich red wine sauce is the kind of showstopping comfort food cravings are made of. YUUMMM CHELSEA! I made these last week and they were amazing. I would go for a Merlot or Cabernet Sauvignon. Season to taste with sea salt, and place the lamb shanks on top of the vegetables This website uses cookies to improve your experience while you navigate through the website. The fruity flavored juice produces a really nice slightly sweet sauce which blends well with the natural juice of tomato. Gently remove the shanks using tongs or a large spoon (careful as they will be very delicate) and set aside in a dish covered in foil (at 50c in the oven if you want them to stay warm). Since I don’t add wine in any of my cooking, I find sparkling soda a good substitute to wine. Serve alongside your favorite assortment of side dishes for a truly special meal. 2 shanks but full sauce list. We also use third-party cookies that help us analyze and understand how you use this website. Thanks for the recipe. I can’t eat tomato paste or bay leave. I like to let the vegetables cook until they are starting to brown to develop as much flavor as possible. I have just made this in Melbourne on a rainy Autumn day, the smell is amazing and the flavour and meat is just melt in your mouth delish. Pingback: What Is A Good Lamb Recipe | I Make Good Food. Well done Chelsea. There’s no right or wrong amount. I made this last week; it was so easy and the best lamb shank dish I have ever made. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer. Pinch cayenne pepper (optional) Wow tthe pork belly recipe is absolutely gorgeous. Grape seed or rice bran oil, for frying Thank you for this receipe, it is amazing and so easy. A BIG TNX 2 U In a separate bowl, whisk together the red wine or cranberry juice with the flour until well combined. 25g butter You may have spotted her on one of my fave shows, the Great British Baking Show. These look absolutely mouthwatering Alida! FOLLOW ME Facebook | Instagram | Pinterest | Twitter, Categories: Baking, Cooking, Recipe, Savoury. Do you think I could just use the red wine & flour to thicken if necessary? Thumbs up. I used chicken broth. ( Log Out /  Thank You for visiting my website. Succulent meat, so tender it just falls off the bone. I am SO pleased I went to the extra effort - not that it's a tricky recipe, just had to do a quick dash to the supermarket to pick up a couple of ingredients. Thanks Chelsea :), wondering if I could cook these the day before and simply reheat for a lunch the next day? You can get fresh lamb stock in plastic pouches at good supermarkets and specialty food stores, and I reckon it’s worth the effort; but if you can’t find it, half chicken and half beef stock works well too. In order to get the best result, it needs to be in the oven by 12:30 the latest, if you eat at 5:00 pm. Thanks Chelsea. Discard the veges (unless you want to eat them) but keep any bits of meat. In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant.