Braised lamb shanks with red wine, tomato and vinegar
- October 2014
- Serves 4
- Hands-on time 45 min, simmering time 1 hour 45 min
Debbie Major’s braised lamb shanks are slow-cooked with onion, garlic, rosemary, thyme, bay and vinegar – which gives a bittersweet richness to the sauce.
- 38.4g (13.4g saturated)
- 19.5g (12.3g sugars)
- 4 British lamb shanks (each weighing 400-450g)
- 25g plain flour
- 4 tbsp olive oil
- 2 medium onions, finely chopped
- 4 fat garlic cloves, crushed
- 2 small fresh rosemary sprigs, leaves finely chopped
- Leaves from 2 large fresh thyme sprigs
- 4 fresh bay leaves
- 200ml Artisan Malt Vinegar, or similar
- 1 tbsp caster sugar
- 300ml red wine
- 2 tbsp tomato purée
- 400g tin chopped tomatoes
- 1 litre lamb or chicken stock
- 2 celery sticks, finely chopped
- 225g carrots, finely chopped
- 10g unsalted butter, softened
- Chopped fresh parsley to garnish
- Season the lamb shanks, then dust lightly with 5g of the flour. Heat half the oil in a deep, flameproof casserole in which the meat will fit snugly, add the shanks and brown on all sides. Lift out onto a plate.
- Add the remaining oil, onions, garlic, herbs and bay leaves, then fry until the onion is lightly browned. Add the vinegar and sugar, then boil hard until reduced to a gloopy sauce. Stir in 10g of the remaining flour, add the wine and boil until reduced by about half. Stir in the tomato purée, chopped tomatoes and stock, then bring to the boil.
- Return the lamb shanks to the pan and bring back to the boil. Reduce the heat to low, part-cover with a lid and simmer for 1 hour, turning the shanks halfway through.
- Stir in the celery and carrots, then simmer, uncovered, for 30 minutes, turning occasionally, until the sauce has reduced slightly and the meat is tender.
- Lift the shanks onto a plate using a slotted spoon. Cover. Take the sauce off the heat for 5 minutes, skim off any fat, then bring back to the boil and bubble for 10 minutes or until the sauce has slightly reduced.
- Mix the butter with the remaining 10g flour to make a paste. Bring the sauce back to a simmer, add the paste and cook for 5 minutes, stirring, or until thickened. Season to taste, return the shanks and simmer briefly until heated through. Serve garnished with parsley.
Debbie says: Instead of Artisan Malt Vinegar, you can use apple balsamic vinegar (from Waitrose) or regular malt vinegar, and add 2 tsp balsamic vinegar to each 200ml.
Cook the shanks up to 24 hours before serving to let the flavour develop. To freeze, cool, then store in the freezer for up to 3 months.
Rate & review
Or, how about...?
Lamb shank recipes
Braised lamb shanks with lemon, garlic and parsley
A slow-cook dish and gastropub favourite, this braised lamb shanks...
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter