One-Pot Lamb Shanks in Red Wine
One-Pot Lamb Shanks in Red Wine



  • 4 lamb shanks
  • Flour for dusting
  • Butter
  • Olive oil
  • 2 sliced red onions
  • 2 crushed garlic cloves
  • 100ml balsamic vinegar
  • 500ml full-bodied red wine
  • 2 tbsp tomato puree
  • 1 rosemary sprig
  • 1kg new potatoes, cut into chunks
  • 4 sprigs of mint, leaves chopped
  • 2 sprigs of thyme, leaves chopped
  • Preheat the oven to 150C. Dust the shanks in seasoned flour, then heat up a casserole and add a knob of butter and a splash of oil. Add the onions and cook to soften, then remove and set aside. Place the shanks in the pot and brown all over, then return the onions with the garlic, vinegar, wine, rosemary, plenty of seasoning and the tomato puree.
  • Pop the lid on the casserole and cook for 2.5 hours or until the meat is falling off the bone. Remove the lamb from the casserole and keep warm, then simmer the juices to thicken. Meanwhile, boil the new potatoes until soft. Drain, add some more butter, mint, thyme and seasoning, and lightly crush with a wooden spoon. Serve the lamb shanks with the gravy and the potatoes, and enjoy.
3 hrs
4 serving

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