Slow Cooked Lamb Shanks In Red Wine
My healthier, tasty version of slow cooked lamb shanks.
Excellent source of protein, minerals and vitamin B12. Also, a good source of vitamin B6 and iron.
An ideal hearty, warming main dish for a cold day.
Serves 2
Takes 3 hrs 30 minutes
Ingredients
- 2 x 350g lamb shanks (out of the fridge for 1hr)
- 1 white onion chopped
- 3 cloves garlic chopped
- lug olive oil
- 25g butter
- 300ml red wine
- 500ml chicken stock
- 2tsp mango chutney (or marmalade)
- 2tsp tomato puree
- 2tsp sherry vinegar
- 2tsp Worcestershire sauce, plus extra for serving
- 2 sprigs of fresh rosemary
- pinch sea salt & black pepper
Method
Pre heat the oven to 180°C or 350 °F.
Heat the butter in a large deep pan (with a lid) on the hob, add the onions, garlic, a pinch of sea salt and black pepper.
Cook over a medium heat, until the onions start to colour and soften, stir occasionally.
Add the mango chutney, tomato puree, Worcestershire sauce and wine, stir well, then leave to gently simmer over a medium to low heat for a few minutes.
Meanwhile, heat a lug of olive in a frying pan on a medium heat, then add the lamb shanks, allow them to colour, then turn to colour each side.
Place the shanks into the pan with the onions.
Add the stock, gently stir, then put the pan lid on, place in to the oven for approx. 3 hours, turning halfway to cook evenly, allow the meat cook to fall off the bone easily.
Once cooked, move the shanks on to 2 plates carefully, ensure the meat stays intact. Allow the meat to rest.
Blitz the left-over liquid with a stick blender until smooth, then reduce and thicken on the hob.
Add a little splash of sherry vinegar and a few more splashes of Worcestershire sauce to the gravy to your taste, then ladle it all over the lamb shanks.
To Serve
Garnish the shanks with the sprigs of rosemary. Delicious served with potato mash or celeriac mash, Cavolo Nero, or any greens.
Add sea salt and black pepper to your taste.
Store
Fridge 3 days.
Freeze 3 months.
Tips
I like to make extra of this dish to freeze for a ready home-made meal. Double the quantities for 2 extra servings. Place each single serving and gravy into a biodegradable freezer bag.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books
Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.