Lamb Shanks

BRAISING lamb shanks sounds daunting, but it could not be easier.

After a quick sear, the oven does all the work. Lamb shanks tend to be a tough cut of meat, so to get it tender, cook them low and slow.

Shanks braise in a savoury tomato sauce that gives the meat flavour and the sauce becomes extra smooth once the dry red wine and butter is stirred in.

If the lamb shanks are big, they may need extra time in the oven. Check to see the meat is fork tender and don’t be nervous to keep going until it is.

6 lamb shanks salt freshly-ground black pepper 2 tbs olive oil

4 tbs butter, divided

1 onion, roughly chopped 2 carrots, peeled and finely chopped

6 cloves of garlic, minced 2 tbs tomato paste

2 cups of beef stock or broth 1 large bottle tomato pasta sauce rosemary

250ml dry red wine

Preheat the oven to 180ºC. Season the lamb shanks with salt and pepper. In a cast-iron pan, heat the oil.

Add the lamb shanks and cook them until browned and golden all over, about 5 minutes per side. Remove the lamb shanks from the pot and place on a plate.

In the pot, melt 2 tablespoons of butter over medium heat. Add the onion and carrots and cook until soft, about 4 minutes. Add the garlic and cook until fragrant. After 1 or 2 minutes, add the tomato paste and stir until the vegetables are coated.

Add the stock and tomato sauce, and then return the lamb shanks to the pot. Add the rosemary and bring it to a boil. Cover and transfer to the oven. Cook until the lamb shanks are tender, about 2 hours.

Remove the lamb shanks from the pot and place them on a board. Tent with foil to keep warm. Discard the rosemary.

Return the pot to the stove over medium heat. Add the wine and bring to a boil. Reduce the heat and simmer until thickened, for about 10 minutes.

Stir in the remaining 2 tablespoons of butter.

Serve the lamb shanks with roasted vegetables and mashed potatoes.

◆ Time: 3 hours 40 minutes