Braised Red Wine and Rosemary Lâmb Shanks

Entertain in style without breaking the bank!

The size of shanks can vary so make sure to buy shanks that will fit in your pot!

Preparation time: 10 minutes
Cooking time: 2 hours


2 tbsp oil or vegetable oil
4 Lâmb shanks, frenched (approx 200g each shank)
8 (450g) baby brown onions, peeled
4 stalks rosemary
4 cloves garlic, peeled and sliced
125ml/ 1/2 cup red wine
375ml/ 1 1/2 cup beef stock

Preheat the oven to 150C. Heat oil in a large, heavy based frying pan, sear the shanks until golden brown, then drain on absorbent paper. Transfer to a deep roasting dish.

Add onions, rosemary and garlic to the frying pan and cook for 1 minute or until golden. Then add the red wine and beef stock to the shanks.

Cover with baking paper and foil and cook in the oven for 1 hour before turning the shanks over and cooking for a further hour.

Spoon on some red wine sauce and serve with mashed potato and steamed green vegetables (beans and sugar snaps).

Serves 4