Best Ever Oven Braised Lamb Shanks
Ingredients
- 2 tablespoons extra-virgin olive oil divided
- 4 - 6 lamb shanks trimmed of excess fat
- 1 large white onion diced
- 6 cloves garlic minced
- 2 large carrots sliced 1/2-inch thick
- 1 pinch coarse salt and freshly ground pepper
- 1/4 cup flour
- 2 cups beef stock
- 1 1/2 cups red wine like Merlot or Pinot Noir
- 400 g passata
- 2 tablespoons tomato paste
- 2 beef stock cubes crushed
- 1 teaspoon fresh rosemary finely chopped
- 2 tablespoons fresh parsley finely chopped divided
- 2 bay leaves
- Salt and pepper to season
Instructions
- Preheat oven to 175°C and wash and pat dry lamb shanks with paper towel and h
- Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
- Transfer to a plate, tent with foil to keep warm, set aside.
- To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
- Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
- Add stock, wine, puree, tomato paste, beef cubes and herbs. Bring to a simmer on the stove.
- Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender.
- Gently transfer the shanks onto a plate; tent to keep warm.
- Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency. You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.
- Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
- Garnish with parsley and serve with mashed potato.
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