SLOW COOKED LAMB SHANKS IN RED WINE SAUCE RECIPE
A
classic way to prepare shanks, these are slow cooked in a deeply flavoured red
wine sauce until they are meltingly tender. You can't taste the red wine at the
end, it completely transforms into a rich sauce. Make this in the oven, on your
stove or even in a slow cooker.
Prep Time : 10 mins
Cook
Time : 2 hours 50 mins
INGREDIENTS
·
4
lamb shanks , around 13 oz / 400g each (Note 1)
·
1
tsp each salt and pepper
·
2
- 3 tbsp olive oil , separated
·
1
cup onion , finely diced (brown, yellow or white)
·
3
garlic cloves , minced
·
1
cup carrot , finely diced (Note 2)
·
1
cup celery , finely diced (Note 2)
·
2
1/2 cups / 625 ml red wine , full bodied (good value wine, not expensive! Note
3)
·
28
oz / 800g can crushed tomatoes
·
2
tbsp tomato paste
·
2
cups / 500 ml chicken stock, low sodium (or water)
·
5
sprigs of thyme (preferably tied together), or 2 tsp dried thyme
·
2
dried bay leaves (or 4 fresh)
To Serve
·
Mashed
potato, polenta or pureed cauliflower
·
Fresh
thyme leaves, optional garnish
INSTRUCTIONS
1.
Preheat
the oven to 350F/180C.
2.
Pat
the lamb shanks dry and sprinkle with salt and pepper.
3.
Heat
2 tbsp of olive oil in a heavy based pot over high heat. Sear the lamb shanks
in 2 batches until brown all over, about 5 minutes.
4.
Remove
lamb onto a plate and drain excess fat (if any) from the pot.
5.
Turn
the heat down to medium low. Heat remaining 1 tbsp of olive oil in the same
pot, if needed. Add the onion and garlic, cook for 2 minutes.
6.
Add
carrot and celery. Cook for 5 minutes until onion is translucent and sweet.
7.
Add
the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay
leaves. Stir to combine.
8.
Place
the lamb shanks into the pot, squeezing them in to fit so they are mostly
submerged. (Note 1)
9.
Turn
stove up, bring to a simmer. Cover, then transfer to the oven for 2 hours (see
notes for other cook methods).
10.Remove
from oven, remove lid, then return to the oven for another 30 minutes (so 2 1/2
hours in total). Check to ensure lamb is tender - if not, cover and keep
cooking. Ideal is tender meat but still holding onto bone.
11.Remove
lamb onto plate and keep warm. Pick out and discard bay leaves and thyme.
12.Strain
the sauce into a bowl, pressing to extract all sauce out of the veggies (Note 5
for repurposing the veggies). Pour strained sauce back into pot. Bring to
simmer over medium heat and reduce slightly to a syrupy consistency (see video)
- I rarely need to. Taste then add salt and pepper to taste.
13.Serve
the lamb shanks on mashed potato or cauliflower puree with plenty of sauce!
Garnish with thyme leaves if desired.
RECIPE
NOTES
1.
Lamb
Shanks - sizes vary considerably so make sure you get ones that will fit in
your cooking vessel! 4 x 400g/13oz lamb shanks fits snugly in a 26cm/11"
diameter Chasseur dutch oven which is what I use. They don't need to be
completely submerged, just as long as most of the meaty end is mostly
submerged, that's fine.
If you don't have a pot large
enough, you can switch to a baking dish for the slow cooking part, and cover
with a double layer of foil if you don't have a lid for it.
You can also ask your butcher to cut
the shaft so it bends if you are concerned, or to trim it slightly.
2. Onion,
carrot and celery is the "holy trinity" of slow cooking, creating a
beautiful flavour base for the sauce. It's not a deal breaker to exclude the
carrot and celery, but it does give the sauce an extra edge.
3. Wine
- Use a good value full bodied red wine, like cabaret sauvignon or merlot.
Shiraz is ok too. No need to use expensive wine for slow cooked recipes like
this (and the New York Times agrees). Use discount end of bin specials (I get
mine from Dan Murphey's). Pinots not suitable, too light.
99% of the alcohol in the red wine
evaporates during cooking. The sauce does not taste winey at all, it completely
transforms.
Non alcoholic sub: 1.5 cups beef
broth LOW SODIUM, 1 cup water. + 1 tbsp Worcestershire Sauce. Beef has a
stronger deeper flavour than chicken so will be more suited to being the sub
for wine.
4.
Most
of the alcohol in the red wine will evaporate during this step but not
completely - it will finish evaporating during the slow cooking. The sauce does
not taste winey at all, it completely transforms.
5.
Sauce
options: The other option is to blitz the sauce using a sick blender. The sauce
will be thicker, and you'll have more of it (leftovers great tossed through
pasta). This is what I used to do, but nowadays I prefer to strain the sauce
because I like how glossy and rich it is - this is how restaurants serve it.
You could also skip straining or blitzing, it just means you get little veg
lumps in the sauce. All are tasty options, it mainly comes down to visual.
TIP: If you strain the sauce, keep
the veggies etc in the strainer to make a terrific sauce, they are loaded with
flavour even though all juice is squeezed out of them. What I do is make a
basic tomato sauce with garlic, onion, canned tomato and water. Then I blitz
that with the veggies. Use it to make a killer pasta or lasagna!!
6.
OTHER
COOK OPTIONS:
Slow cooker - Follow recipe to step
7. Bring sauce to simmer, scrape bottom of pot to get all brown bits into the
liquid. Place shanks in slow cooker, add the sauce. Cook on low for 8 hours.
Remove shanks, strain and reduce sauce to desired thickness on stove (if you
blitz per Note 5, you won't need to reduce).
Pressure Cooker - Follow Slow Cooker
steps, cook for 40 minutes on high. Release pressure according to manufacturer
directions.
Stove - to cook this on the stove, cook for about 2
hours on low, ensuring that you check it at 1 hour then every 30 minutes
thereafter to ensure there is enough braising liquid (because liquid evaporates
faster on the stove). Turn the lamb shanks twice. You won't get the brown
crust, but the flavour is the same!
7.
Cauliflower
puree - boil cauliflower florets until soft, drain and let steam dry for few
minutes. Then puree with butter, milk or cream, salt and pepper. Use milk to
adjust the consistency to your taste.
Recipe
from recipetineats.com
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