Slow braised lamb shanks
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
6
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Calories
277 kcal
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Course
Dinner
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Cuisine
South African
Slow braised lamb shanks
Description
This Slow braised lamb shanks recipe centers on browning the lamb shanks to develop a deep flavor and then slowly cooking them in a seasoned liquid made with red wine, tomato paste, lamb or beef stock, and vegetables including onion, carrot, celery, and garlic. The inclusion of fresh rosemary and a bay leaf adds herbal notes. Braising at a low oven temperature (160ºC/320ºF) over 2-3 hours breaks down the connective tissue, producing softly falling-apart meat.
The sauce that forms during cooking is enriched by the simmered vegetables and herbs, complemented by the acidity of the wine and concentrated tomato paste. This combination results in a robust, savory sauce that coats the lamb thoroughly. The dish suits hearty meals and pairs well with mashed potatoes or root vegetables to balance the richness.
Check on the lamb halfway through cooking to add more stock as needed, ensuring the shanks remain moist. Allowing the meat to rest briefly before serving helps retain juices and improves texture.
Ingredients
- 2 tbsp olive oil
- 4 lamb shank
- 1 large onion finely chopped
- 2 large carrot peeled and finely chopped
- 2 celery finely chopped
- 4 garlic thinly sliced, cloves
- 2 prigs rosemary fresh
- 1 bay leaf
- 2 tbsp tomato paste
- 1½ cups red wine
- 2 cups lamb stock or beef stock
- salt to taste
- black pepper to taste
Instructions
- Pre-heat the oven to 160ºC/320ºF.
- Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
- In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce.
- Cover with a lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks half-way through cooking and add more stock if necessary.
- Remove from the oven and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 28g | 56% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 84mg | 28% |
| Sodium | 318mg | 13% |
| Potassium | 691mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 4090IU | 82% |
| Vitamin C | 5mg | 6% |
| Calcium | 41mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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