I still remember when I had the dish of Lamb Shank for the first time. It was a cultural shock as I had never had an animal’s large bone on the dinner plate before. As I know my husband has grown up on this type of food and he is very fond of Lamb, I sometimes cook this dish. It is actually pretty easy to prepare if you have the oven.
4 Lamb Shanks *about 400g each
Salt & Black Pepper
1 tablespoon Olive Oil *plus extra as required
2 cloves Garlic *finely chopped
1 Onion *finely chopped
2 cups Red Wine *I used Cabernet Sauvignon
1 cup Chicken Stock OR Beef Stock *plus extra
1-2 sprigs Rosemary
3-4 sprigs Thyme
*Note: Dried Rosemary & Thyme leaves can be used instead
2 Bay Leaves
- Preheat oven to 180℃.
- Season Lamb Shanks with Salt & Pepper all over. Heat Olive Oil in a large, oven-safe heavy pot over medium high heat and brown the Lamb Shanks as much as you can. *Note: You can use a frying pan for this process.
- Transfer the browned Lamb Shanks to a plate, lower the heat, add extra Olive Oil, and cook Garlic and Onion for a few minutes. Then add Red Wine, Passata and Stock, and bring to the simmer.
- Return the Lamb Shanks to the pot, push them into the sauce, add extra Stock if required, add Herbs, cover with a lid, and leave the pot in the oven for 2 hours.
- After 2 hours, remove the lid and leave it in the oven for 30 minutes. Meanwhile, you can start cooking Mashed Potatoes and Vegetables to serve.
- Take out the Lamb Shanks to a tray or large plate, and keep them warm in the oven. Remove the excess fat as much as you want, add extra Salt & Pepper if required, and cook the sauce over medium high heat until it thickens. It won’t take long.
- Place Mashed Potato on a serving plate, place a Lamb Shank on top, and pour the sauce. I sprinkled with some Thyme leaves. Serve with Vegetables of your choice.