Lamb Shanks with Red Wine, Garlic and Rosemary

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Rich, hearty and perfect for small dinner parties. Our Braised Lamb Shanks with Red Wine, Garlic and Rosemary are about as tender as it gets, thanks to the long, slow cooking that makes them literally melt in the mouth. Also, because the do-something part of these lamb shanks takes ten minutes, the eating part is more than worth the wait.

Preparation: 10 mins

Cooking: 180 mins

Ingredients

Serves 4

4 lamb shanks

1 tablespoon olive oil

1 small onion, chopped

1 leek, roughly chopped

1 large carrot, peeled and chopped

3 fresh bay leaves, torn

6 fresh rosemary sprigs

2 garlic cloves, crushed or finely chopped

4 fresh thyme sprigs

750ml hot lamb stock

450ml red wine

To serve:

2 tablespoons freshly chopped parsley

Mashed potato and tender stem broccoli

Method

Heat the oil in a large, wide heatproof pan with a tight fitting lid over medium heat. Brown the lamb for 8-10 minutes all over. Season, and transfer to a large plate.
Add the onion, leek and carrot to the pan and cook for 8 minutes, stirring until golden. Add the bay leaves, rosemary, garlic and thyme.
Return the lamb shanks to the pan, add the stock and red wine. Increase the heat and bring to a simmer. Cover and transfer to a preheated oven at 150^°C, 130^°C, Fan, Gas Mark 2 and cook for 4 hours, until the meat is tender.
Cook the broccoli in boiling water for a few minutes until tender.
When the lamb is cooked, remove to a plate and keep warm.
Use a slotted spoon to skim the surface of the liquid to remove any surface fat, then pour through a sieve. Discard the vegetables and herbs.
To serve, pile the mash onto four warm plates, top with lamb, spoon over sauce, garnish with the parsley and serve with the broccoli.

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