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Lamb Shanks in Red Wine

It's hard to beat a typical English Sunday lunch of roast lamb with all the trimmings but this Lamb Shanks in Red Wine recipe might just do it! It has a fantastic depth of flavour and, once you've put the casserole into the oven, it looks after itself. You can just relax and leave it for three or more hours then serve up meat that melts in the mouth with loads of absolutely scrumptious gravy. It's also quite suitable for a cosy family supper or even a more formal dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Resting Time 4 hours
Total Time 3 hours 20 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 Tbsp olive oil
  • Lamb shanks on the bone about 1 kg
  • 1 leek
  • 2 sticks celery
  • 2 carrots
  • 2 red onions
  • 1 garlic bulb
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 bay leaf
  • ½ bottle red wine
  • 600 ml good stock chicken or veg

Method
 

  1. Heat the oil in a heavy-based casserole then put in the shanks, for 5-10 minutes turning occasionally so as to brown them all over.
  2. Meanwhile: Preheat the oven to 150°C. Roughly chop up all the vegetables. Break the garlic into cloves but you needn't p them.
  3. Remove the shanks to a plate then add all the chopped veg and garlic. Add the herbs and let them brown, again stirring occasionally for 5-10 minutes.
  4. Return the lamb to the casserole and pour over the wine and stock. Bring to the boil, then put into the oven with the lid on.
  5. Cook for about 3 hours. Serve with green vegetables of your choice and crusty French bread to mop up the lovely gravy!