Description
Slow-cooked lamb shanks braised in a rich red wine and herb gravy, served with charred cherry tomatoes for a burst of freshness.
Ingredients
Scale
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 500ml red wine
- 400g canned tomatoes
- 500ml beef stock
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
- 300g cherry tomatoes
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 160°C (320°F).
- Season the lamb shanks with salt and pepper.
- Heat olive oil in a large ovenproof pot over medium heat. Brown the lamb shanks on all sides, then remove and set aside.
- In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Pour in red wine and simmer for 2 minutes to reduce slightly.
- Add canned tomatoes, beef stock, rosemary, and thyme. Return the lamb shanks to the pot.
- Cover and transfer to the oven. Cook for 2.5 hours, or until the meat is tender and falling off the bone.
- Meanwhile, toss cherry tomatoes with balsamic vinegar and char them under a broiler for 5 minutes.
- Serve the lamb shanks with the gravy and charred cherry tomatoes on top.
Notes
For best results, use a full-bodied red wine like Cabernet Sauvignon. Pair with mashed potatoes or crusty bread.
Nutrition
- Calories: 650
- Sugar: 8g
- Fat: 35g
- Carbohydrates: 15g
- Protein: 55g