Lamb Recipes: Lamb Shanks in Red Wine Sauce
- 4 Carina North Quality Trim Lamb Shanks
- 2 celery sticks, chopped
- 4 garlic cloves, chopped
- 1 onion, diced
- 2 swiss brown mushrooms, sliced
- 100 mL dry red wine
- 150 mL beef stock
- 1 tablespoon cornflour
- 2 tablespoon olive oil
- 1 sprig of rosemary
Step 1: Preheat the oven to approximately 180 degrees Celsius.
Step 2: Season the cornflour with salt and pepper. Lightly coat the lamb shanks in the flour.
Step 3: Add olive oil to a medium-high heat frying pan, and lightly brown the lamb shanks on all sides. Put the lamb shanks on a plate to rest on the side.
Step 4: Reduce the heat of the frying pan and add a little extra oil. Add celery, garlic, onion, mushrooms and rosemary for 1 minute.
Step 5: Slowly pour the red wine and beef stock into the pan until it begins to boil. Carefully add the lamb shanks the mixture into the frying pan.
Step 6: Cover the frying pan with either a lid or foil.
Step 7: Place frying pan into the oven to cook for about 2 hours until the lamb shanks begin to soften and become quite tender. Flip the shanks over a 2-3 time of the period time it’s in the oven. Add a little bit of beef stock to the frying pan if the contents in the pan begins to dry up.
Step 8: Stir well and serve.