Slow-Cooked Lamb Shanks

Slow-Cooked Lamb Shanks

Ingredients:

• 4 lamb shanks

• 2 tbsp olive oil

• 1 large onion, chopped

• 3 garlic cloves, minced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 2 tbsp tomato paste

• 400g can diced tomatoes

• 2 cups beef stock

• 1 cup red wine (optional, substitute with more stock if preferred)

• 2 sprigs rosemary (or 1 tsp dried)

• 2 sprigs thyme (or 1 tsp dried)

• Salt & pepper to taste

• Optional for serving:

  • Creamy mashed potatoes or soft polenta

  • Steamed green beans or peas

Method:

1. Preheat oven to 160°C.
   (Alternatively, use a slow cooker on low for 8 hours.)

2. Brown the lamb shanks:
   Heat oil in a large ovenproof pot or Dutch oven over medium-high heat. Season lamb shanks with salt and pepper. Brown all over (about 8–10 mins), then remove and set aside.

3. Sauté vegetables:
   In the same pot, add onion, carrot, and celery. Cook for 5 mins until softened. Add garlic and tomato paste, cook for 1 min.

4. Build the sauce:
   Pour in wine (if using), scraping the bottom of the pot. Add tomatoes, beef stock, rosemary, and thyme. Stir to combine.

5. Add lamb shanks back in:
   Nestle them into the sauce. Liquid should mostly cover the shanks—add a splash more stock if needed.

6. Cook low and slow:
   Cover with a lid and transfer to the oven. Cook for 3.5–4 hours until the meat is tender and falling off the bone.

7. Serve:
   Spoon lamb and sauce over mashed potato or polenta. Garnish with fresh herbs if desired.

   🔥 Tip:

   For a richer flavour, make the dish a day ahead and gently reheat—it tastes even better the next day!