Red Wine and Herb Lamb Shanks

"From a cooking feature in our Sunday newspaper of Donna Hay recipes. It is suitable to freeze and there are 2 recipes to use the meat which are recipe #427809 and recipe #427810"
 
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photo by Peter J photo by Peter J
photo by Peter J
photo by lazyme photo by lazyme
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
Ready In:
3hrs
Ingredients:
10
Yields:
8 shanks
Serves:
8
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ingredients

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directions

  • Preheat oven to 180°C.
  • Heat the oil in a large non-stick pan over high heat and cook the shanks, in batches, for 1 to 2 minutes on each side or until browned, set aside.
  • Add the leeks, onion, garlic, thyme and oregano to the pan and cook for 2 to 3 minutes.
  • Add the flour and cook for 1 to 2 minutes and then add the wine and stock and bring to the boil and then return the shanks and cover with aluminium foil or tight fitting lid.
  • Place in the oven and roast for 2 1/2 hours, turning every 30 minutes.
  • Serve with polenta or mashed potatoes and steamed vegetables.
  • TO FREEZE - shred meat of the bone and divide the meat and sauce into 4 portions and place in zip-lock bags or airtight containers and freeze for up to 3 months. TO DEFROST - place in the refrigerator overnight and allow to thaw completely.

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Reviews

  1. As a garlic head I used 5 cloves, 3 Bay leafs & 4 fresh Cuban Oregano leaves finely minced. Otherwise I followed the recipe. The aroma and taste amazing. Did white rice to accompany the delectable wine sauce. 5*****
     
  2. Awesome! I cooked half the recipe using two large lamb shanks and the aroma while cooking was wonderful. The sauce was nice, rich and thick and went wonderfully with mashes potatoes and vegies.
     
  3. This is wonderful on every level!! It's easy to prepare, smelled great while cooking, and tasted fabulous. I only made one shank for myself and had to use more onions because the small town market here didn't have any leeks - but will definitely use them next time. I served this with roasted garlic mashed potatoes and baby carrots for a great meal. Thanks Pat for sharing such a great recipe. Made for 123 Tag.
     
  4. This was lovely and like TFC said, smelt beautiful while cooking. I followed the recipe exactally making no changes. I love the reduced down leeks which gave the sauce a great flavour. I didn't use the leftovers in your other recommended recipes opting to use them in a cottage pie style dish with my leftover mashed potatoes the following night. Thanks Pat, we enjoyed this.
     
  5. These smelt heavenly whilst cooking I was so hungry and my mouth just kept watering everytime I turned the shanks. My hubby came in at one point and was like, "Can I just taste the sauce".. "It is not finished yet" I said but ok, his next comment was like you really know how to make a great red wine sauce.. Thank You I said, lol before revealing to him that is was not my recipe.. He told me to definitely let you know how delicious it was. I have to agree a real winner of a recipe Pat. Super easy to prepare and the end result is flavoursome fall off the bone lamb, superb!!! Will be saving this one for sure I have guests tonight so I have used all my shanks and served them over chive mash potato and steamed carrot and brocolli as well as fresh corn cut from the cob for a totally delicious meal.. I will look forward to making again when it is just the 2 of us so I can save the left overs to try those other recipes... Cheers Pat huge thumbs up from all.. :)
     
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