Red Wine Braised Lamb Shanks
2 tbs olive oil
4 lamb shanks
2 red onions, halved & sliced
4 cloves garlic, chopped
2 tbs tomato paste
1 tbs plain flour
500ml red wine
2 cups chicken stock
mashed potatoes, to serve
2 sprigs fresh rosemary, leaves stripped & chopped, plus extra to serve
2 bay leaves
sea salt & black pepper
Preheat Slow Cook Oven to temperature setting A (Nexus SE only) or 140°C Fan.
Heat half the oil in a flame-proof casserole over medium heat. Season lamb shanks with salt and pepper and cook for 5-10 minutes, turning, until browned all over. Transfer to a plate. Add remaining oil and cook onions for 5-10 minutes until soft. Add garlic and cook for a further 1 minute. Add tomato paste and flour and cook, stirring, for 2 minutes until dark. Add red wine, bring to a simmer and reduce by half. Add stock, rosemary and bay leaves and return lamb shanks. Cover with baking paper and lid. Transfer to slow cook oven for 2.5 hours until lamb is falling off the bone. Skim off any fat that has risen to the surface and discard. Season sauce with salt and pepper. Serve shanks with mashed potato, sprinkled with extra rosemary.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
