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Raidis Estate

Raidis Estate
12 May 2021 | Raidis Estate, Raidis Recipes | Raidis Estate

Slow Cooked Lamb Shank in Red Wine Sauce

Lamb shanks and cold weather go hand in hand, and cooking a gooey, soft lamb stew dish is definitely what will be keeping you warm and cosy all through the wintery months.


This dish pairs perfectly with our Billy Cabernet, an open fire, Netflix and time at home with those you love.


What you’ll need:


4 lamb shanks, around 400g each

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

1 cup celery, finely diced

2 1/2 cups of red wine

800g can crushed tomatoes

2 tbsp tomato paste

500 ml chicken stock, low sodium

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




Preheat the oven to 180C.


Pat the lamb shanks dry and sprinkle with salt and pepper.


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.


Remove lamb onto a plate and drain excess fat (if any) from the pot.

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.


Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.


Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine.


Place the lamb shanks into the pot, squeezing them in to fit, so they are mostly submerged.


Turn the stove up, bring to a simmer. Cover, then transfer to the oven for 2 hours.


Remove from oven, remove the lid, then return to the oven for another 30 minutes (so 2 1/2 hours in total). Check to ensure lamb meat is ultra-tender (use 2 forks) - if not, cover and keep cooking. The ideal is tender meat but still just holding onto the bone.


Remove lamb onto the plate and keep warm. Pick out and discard bay leaves and thyme.


Strain the sauce into a bowl, pressing to extract all sauce out of the veggies. Pour the strained sauce back into the pot. Bring to simmer over medium heat and reduce slightly to a syrupy consistency.


Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce! Garnish with thyme leaves if desired.


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