Keep toasty this winter with these succulent lamb shanks. Absolutely PERFECT with our Pinot Noir – a red wine that loves red meat and deep flavours.
4 lamb shanks
30ml olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 can (400g) diced tomatoes
250ml beef or chicken broth
120ml red wine
2 teaspoons dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)
Preheat your oven to 160°C.
Season the lamb shanks generously with salt and pepper.
In a large oven-safe pot or casserole dish, heat the olive oil over medium-high heat. Add the lamb shanks and sear them on all sides until browned. This should take about 4-5 minutes per side. Remove the shanks from the pot and set them aside.
In the same pot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional 1-2 minutes.
Pour in the diced tomatoes with their juice, beef or chicken stock, and red wine. Stir in the dried oregano and dried thyme. Bring the mixture to a simmer.
Return the seared lamb shanks to the pot, nestling them into the tomato mixture.
Cover the pot with a lid and place it in the preheated oven. Let it braise for about 2 to 2.5 hours or until the lamb shanks become tender and easily pull away from the bone.
Once the lamb shanks are done, remove the pot from the oven and let it rest for a few minutes.
Serve the tomato-braised lamb shanks on a platter, garnished with fresh parsley if desired. You can also serve them with a side of mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.