Monday, 21 September 2020

Lamb Shanks in Red Wine

Simon and I love lamb shanks (called, rather charmingly, 'souris d'agneau' in French, or 'lamb mice'). I think for both of us this dish would make it into our Top Ten.

Homemade lamb shanks in red wine. Photo by Loire Valley Time Travel.


2 - 4 lamb shanks

3/4 tsp salt

1/2 tsp black pepper

1 tbsp olive oil

1.5 cups red wine

1 cup chicken stock

400 g can crushed tomatoes

1 tbsp tomato paste

1-2 cloves garlic, smashed and peeled

2 sprigs thyme

A bay leaf


  1. Heat oven to 180C.
  2. Season lamb with salt and pepper.
  3. Heat the oil in a heavy based pan and brown the lamb shanks well.
  4. Transfer the lamb to an ovenproof casserole.
  5. Add all the other ingredients to the pan you browned the lamb in and heat until simmering. Make sure to scrape up any caramelised residue and pour over the lamb.
  6. Cover and put in the oven to braise for 2 hours.
  7. Uncover and cook for a further half an hour.
  8. Remove the lamb shanks and keep warm.
  9. Strain the sauce into a shallow pan and reduce to a syrupy consistency on top of the stove.
  10. Serve the lamb shanks perched on mixed potato and celeriac mash, with a ladle of sauce.

Serves 2 - 6, depending on the size of the lamb shanks and appetites.





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Jean said...

Delicious! We love lamb shanks too and I'll save your recipe, it looks perfect.

Susan said...

This is a fairly classic lamb shank recipe. It works well with neck chops too.

chm said...

This recipe sounds terrific! Lamb and mutton are my favorite kind of meat.

Susan said...

Mine too, although the one I eat most rarely.

Simon Leather said...

Gil and I just love lamb in any form - nice cheap dish is rolled breast of lamb, roast low and slow for a couple of hours, then unroll and give it 30 minutes at 200 - lovely crispy lamb fat and the meat still tender and juicy :0(

Susan said...

I've cooked lamb breast a few times. It takes a while to get the hang of because it's so fatty.

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