- 8 x 250g lamb shanks
- ¼ cup plain flour
- 2 tbsp extra virgin olive oil
- 1 red onion, finely chopped
- 2 bulbs garlic, halved
- ⅓ cup tomato paste
- 1 tbsp Vegemite (or Marmite)
- 1 cup red wine
- 2 tbsp malt vinegar
- ¼ cup firmly packed brown sugar
- 2 cups beef stock
- 1 sprig bay leaves
Slow Braised Lamb Shanks Method
- Preheat oven to 200°C (180°C fan forced). Dust the lamb in flour, shaking off the excess.
- Heat half the oil in a large, non-stick frying pan over medium heat. Add half the lamb shanks and cook, turning occasionally, for 6-8 minutes or until golden brown. Set aside and repeat with remaining oil and lamb. Set aside.
- Add the onion and garlic to the pan and cook, stirring, for 4 minutes.
- Combine the tomato paste, Vegemite, red wine, malt vinegar, sugar, stock and 2 cups of boiling water in a jug and mix to combine. Add to the frying pan, and bring to
- Place lamb shanks in a deep-sided ovenproof roasting pan. Pour over the liquid, add the bay leaves and season with salt and pepper.
- Cover tightly with foil and cook for 2½ hours, or until the meat is golden brown and it falls away from the bone.
- Carefully remove the lamb shanks, strain the cooking liquid into a medium saucepan (reserving the garlic) and place over medium heat. Squeeze the garlic from the skin. Add to the cooking liquid, bring to a simmer and cook for 6 minutes, or until reduced and sticky.
Serve lamb shanks with mashed potato or with pappardelle pasta tossed in olive oil and chopped parsley.
Allow the lamb to cool completely. Place the lamb and sauce in separate airtight containers. Freeze for up to 2 months. Thaw in the refrigerator for 6 hours.
Preheat oven to 140°C (120°C fan forced). Place the lamb shanks in an oven tray. Add ¼ cup water to the tray. Cover with foil and reheat for 30 minutes to one hour (the timing will depend on how many lamb shanks you are reheating). To reheat the lamb sauce, place in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally. Set aside; keep warm.