Braised Lamb Shanks with a Red Wine Reduction.
Upon relocating to the Adelaide Hills, two observations immediately caught my attention: the abundance of sheep roaming the area and the scarcity of lamb recipes in local restaurants. Driven by my compulsive nature, I embarked on a mission to create a menu tailored for the numerous winery and vineyard eateries. One of the standout dishes envisioned for this hypothetical menu was Braised Lamb Shanks with a Red Wine Reduction. This culinary creation aimed to showcase the region’s house wines while harmonizing with locally-sourced ingredients. Transforming humble lamb shanks into a culinary masterpiece, this recipe bathes the tender meat in a luscious red wine sauce, infused with the bold flavors of onions, garlic, carrots, and celery. Each delectable bite offers a symphony of aromas and tastes, promising a gourmet experience that celebrates the essence of the Adelaide Hills.
Ingredients
2-4 lamb shanks
1 tsp each salt and pepper
2 – 3 tbsp olive oil
1 cup onion, finely diced
3 garlic cloves, minced
1 cup carrot, finely diced
1 cup celery, finely diced
2 1/2 cups red wine
800g crushed tomatoes
2 tbsp tomato paste
2 cups chicken stock (or water)
sprigs of thyme tied together
4 fresh bay leaves (2 dried)
Instructions
Preheat the Oven:
Preheat your oven to 180°C.
Prepare the Lamb Shanks:
Pat dry the lamb shanks and season generously with salt and pepper.
Sear the Lamb Shanks:
Heat 2 tablespoons of olive oil in a heavy-based pot over high heat.
Sear the lamb shanks in two batches until evenly browned.
Remove the seared lamb shanks onto a plate and drain any excess fat from the pot.
Prepare the Aromatics:
Reduce the heat to medium-low. Add the remaining 1 tablespoon of olive oil to the same pot, if needed.
Add the onion and garlic, cooking for 2 minutes until fragrant.
Stir in the carrot and celery, cooking until the onion becomes translucent and sweet.
Add Liquid Ingredients:
Pour in the red wine, chicken stock, crushed tomatoes, tomato paste, thyme, and bay leaves. Stir well to combine.
Simmer and Bake:
Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
Increase the heat to bring the mixture to a simmer.
Cover the pot and transfer it to the preheated oven for 2 hours.
Final Bake:
After 2 hours, remove the lid and continue baking for an additional 30 minutes, for a total of 2 1/2 hours.
Check the tenderness of the lamb meat using two forks. It should be ultra tender but still clinging to the bone. if need be return to the oven for another 15-30 minutes.
Prepare the Sauce:
Remove the lamb shanks from the pot and keep them warm.
Discard the bay leaves and thyme.
Strain the sauce into a bowl, pressing to extract all the sauce from the vegetables.
Pour the strained sauce back into the pot. Bring it to a simmer over medium heat and reduce slightly to a syrupy consistency.
Serve:
I personally prefer to serve the lamb shanks over mashed potatoes and generously spooning the sauce over the top. Lanky loves it with some homemade bread rolls and fresh butter.
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