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)
See Wine Match
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.
What's the perfect wine match?
Our friends at Majestic Wine recommend Côtes-Du-Rhône Les Fustiers. With spicy Syrah in its blend, this is a perfect winter warmer. Paired with this lamb shank recipe, its herb notes will make the zingy tomatoey sauce sing.
Use promo code DELICIOUS to get £10 off your order when you spend £40 or more.£8.99 | Buy Now See all Côtes Du Rhône
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