A classic winter warmer, these red wine braised lamb shanks are slow-cooked in a rich tomato and red wine sauce with aromatic herbs. The shanks are first seared for extra flavor, then cooked gently with carrots, celery, onion, and a blend of herbs until meltingly tender. The sauce is simmered and reduced to a luscious consistency, making it a perfect comfort meal for cold weather. Serve with creamy polenta for a hearty and satisfying dish that’s sure to impress family or guests alike.
Ingredients 14
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Method 10
Prep the , , and by chopping them into small pieces.
Heat a large pan over high heat. Sear the for about 5 minutes on each side until golden brown.
Add the chopped , , and to the pan and cook until softened, about 5 minutes.
Stir in the can of , , , , , , salt, and pepper.
Let the mixture simmer for about 10 minutes to start melding the flavours.
Place the seared back into the pan with the sauce.
Add enough (about 3–4 cups) so the liquid almost covers the shanks.
Reduce the heat to low, cover with a lid, and cook for at least 3 hours until the shanks are tender.
After 3 hours, remove the lid and turn the heat to high. Cook for a further 30 minutes to reduce and thicken the liquid.
Serve the braised with creamy polenta.
