Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, lamb shanks braised in red wine. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
In a large enameled cast-iron casserole, heat the olive oil. Braised lamb shanks are a wonderful dish to make if you love slow-cooked meat that's tender and falls off the bone. Lamb is already tender, but the shanks have a lot of connective tissue in them, and slow cooking breaks it down to give you succulent meat with a rich, flavorful liquid that you can then use for making a luscious sauce. Sear the shanks in batches on all sides until golden brown.
Lamb Shanks braised in Red Wine is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Lamb Shanks braised in Red Wine is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have lamb shanks braised in red wine using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Lamb Shanks braised in Red Wine:
- Get 2 Lamb Shanks
- Get 1 Onion, finely sliced
- Get 300 ml Red Wine
- Take 4 clove Garlic, finely sliced
- Take 2 tbsp Balsamic Vinegar
- Prepare 1 sprig Fresh Rosemary (or 1 tbsp dried)
- Take 25 grams Butter
- Make ready 1 tbsp Plain Flour
- Get 1 tbsp Tomato Puree
Heat oil in heavy large pot over medium-high heat. Stir in wine, tomatoes, chicken broth and beef broth. The following braised lamb shanks in red wine sauce recipe is best made in a Dutch oven, a large, heavy-bottomed pot. These Wine Braised Lamb Shanks are so deliciously tender, they melt right off the bone.
Steps to make Lamb Shanks braised in Red Wine:
- Heat the oven to 150C (130C fan).
- Put the flour in a bowl and season heavily with salt and pepper. Dust the lamb shanks in the seasoned flour.
- Place a heavy casserole pan on the hob on a medium heat and throw in the butter and a little oil. Once the butter is beginning to foam, add the lamb shanks to the pan (do it in batches if you need to) and brown on all sides - it should take 5-10 minutes per batch. Once they're done, remove them from the pan and set aside.
- Add the onions and garlic to the pan and cook for 3-4 minutes until softened. Then, remove them from the pan and put them with the lamb shanks.
- Put the tomato puree in the pan and fry for 30 seconds, then add the wine and vinegar. Bring the liquid to the boil, scraping the bottom of the pan to get all the tasty brown stuff!
- Add the lamb and onions back to the pan along with the rosemary. Put the lid on the pan and then bang it in the oven for 2 hours and a half hours.
- At the end of the cooking, if the red wine gravy looks too thin (it probably will), remove the shanks from it (And keep them warm) and place the pan back on the hob and boil vigorously until the desired thickness is reached.
- Serve! Goes great with mashed potato and french beans!
The following braised lamb shanks in red wine sauce recipe is best made in a Dutch oven, a large, heavy-bottomed pot. These Wine Braised Lamb Shanks are so deliciously tender, they melt right off the bone. Serve them with the rich, velvety, perfectly seasoned red wine sauce for a truly deep and comforting family dinner. Tender, fall off the bone Lamb Shanks braised in a luxurious red wine gravy is your new family dinner recipe! Slow cooked lamb shanks are a family favourite dinner ordered at restaurants and pubs all over Australia year round.
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