Equipment
* optional
Ingredients
Lamb & Aromatics
- 4 lamb shanks
- 30 ml vegetable oil
- 100 g flour
- 1 onion, sliced
- 9 g fresh rosemary, fresh sprigs
- 3 bay leaf, fresh
Braising Liquid & Serving
- 250 ml red wine
- 300 ml chicken stock
- 300 ml vegetable stock
- mashed potatoes, to serve
Nutrition (per serving)
Method
Pat the lamb shanks dry with paper towels. Season the flour with salt and freshly ground black pepper. Dredge the lamb shanks in the seasoned flour, shaking off any excess.
Heat the vegetable oil in a large frying pan over medium-high heat. Sear the lamb shanks in the hot oil for 4-5 minutes, turning occasionally, until browned on all sides. Transfer the browned lamb shanks to the slow cooker.
Pour the red wine into the same frying pan used for the lamb. Bring to a simmer and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan, until the liquid has reduced by half. Pour this reduced wine into the slow cooker with the lamb.
Add the sliced onion, fresh rosemary sprigs, bay leaves, and chicken or vegetable stock to the slow cooker. Ensure the liquid mostly covers the lamb shanks; if not, add a little more stock or boiling water.
Secure the lid on the slow cooker and cook on the high setting for 8 hours, or until the lamb shanks are very tender and easily fall off the bone. Alternatively, cook in a Dutch oven in a preheated oven at 150°C (300°F) for approximately 3 hours, or until the lamb is tender.
Serve the braised lamb shanks hot with creamy mashed potatoes.
Chef's Notes
- For the best flavor, use high-quality red wine. A dry, full-bodied wine like Cabernet Sauvignon or Merlot works well.
- Don't be afraid to season the lamb shanks generously before searing, and during the braising process.
- The longer the lamb braises, the more tender it will become. The cooking time given in this recipe is a guideline; check for tenderness.
Storage
Refrigerator: 3 days — Store in an airtight container in the refrigerator.
Freezer: 2 months — Freeze in an airtight container. Allow to thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop or in the microwave until heated through, or in a preheated oven at 175°C (350°F) until 74°C (165°F) internal temperature.
