Slow Cooked Lamb Shanks

Name: Slow Cooked Lamb Shanks
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 people
Ingredients: 2 tablespoon olive oil; 4 lamb shanks; 1 onion; 3 cloves garlic; 2 carrots; 1 Stalk of Celery; ¼ cup flour; 500 ml beef stock; 250 ml red wine; 400 g can chopped tomatoes; 1 tablespoon tomato paste; 1 teaspoon fresh thyme; 1 teaspoon oregano; 2 bay leaves; Salt and pepper to season; 500 ml milk; 500 ml water; 1 cup polenta; 50 g butter; ½ cup Parmesan Cheese; salt and pepper to taste; 1 tablespoon parsley; Zest of 1 lemon

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings
4 people
Calories
792 kcal
Course
Main Course
Cuisine
Australian

Slow Cooked Lamb Shanks

Elizabeth Reed

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A recipe for slow cooked lamb shanks served with a creamy, soft polenta. Pour yourself a glass of red wine and indulge in a hearty meal that will leave you satisfied.

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Ingredients

Servings

For the slow-cooked lamb shanks:

2 tablespoon olive oil
4 lamb shanks approx. 1.5 kgs
1 onion finely chopped
3 cloves garlic finely chopped
2 carrots sliced 1 cm thick
1 Stalk of Celery sliced 1 cm thick
¼ cup flour
500 ml beef stock can substitute chicken stock
250 ml red wine
400 g can chopped tomatoes
1 tablespoon tomato paste
1 teaspoon fresh thyme finely chopped
1 teaspoon oregano fresh, finely chopped
2 bay leaves
Salt and pepper to season

For the polenta:

500 ml milk
500 ml water
1 cup polenta instant
50 g butter
½ cup Parmesan Cheese grated
salt and pepper to taste

To garnish:

1 tablespoon parsley finely chopped
Zest of 1 lemon

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Instructions

For the lamb shanks:

Clean the lamb shanks by trimming any excess fat. Wash and pat dry with a paper towel. Preheat your oven to 160 deg C (not fan-forced).
Heat the olive oil in a safe oven pot and sear the lamb shanks until well browned all over. Transfer them to a plate and keep them covered with foil.
In the same pot add the onions, garlic, carrots and celery. Sauté the aromatics for 2-3 minutes, until soft and translucent. Add the seared shanks back to the pot and sprinkle over the flour. Toss again, to ensure the flour is distributed evenly and cook for a few minutes.
Add the stock, wine, tomatoes, tomato paste, herbs and seasoning. Stir well and bring the mixture to a boil. Cover and transfer to your preheated oven and cook for 2- 2 ½ hours until the meat is tender and falling off the bone.
Serve with soft polenta and garnished with a little chopped parsley and lemon zest.
You can also prepare this lamb shanks recipe using the good old' stovetop.

For the polenta:

Place the milk and water in a medium pot heat and allow it to come to a boil.
Stir in the polenta and stir very quickly with a wooden spoon. It will thicken almost instantly. Look for the consistency of mashed potatoes.
Take off the heat and stir in the butter and cheese. Add salt to taste and heaps of cracked black pepper.