Roast Lamb Shanks in Red Wine

Charmaine Lu -
  • 1 tbsp olive oil
  • 6 lamb shanks, trimmed
  • 1 halved carrot
  • 1 halved onion
  • 5 peppercorns
  • 3 crushed garlic cloves
  • Bunch of thyme
  • Bunch of rosemary
  • 750ml red wine
  • 10 tbsp redcurrant jelly or similar
  • Heat the oil in a casserole and brown the lamb shanks all over. Add the onion, peppercorns, carrot, herbs and garlic to the casserole and pour in enough wine to cover the meaty part of the shanks. Set aside to cool, then chill overnight in the fridge.
  • When ready, preheat the oven to 160C. Pop the casserole (covered) in the oven to cook for 2.5 hours, slightly uncovering the pot for the last hour to reduce the sauce a little. Remove the shanks from the casserole and place into a roasting dish, then roast for 45 mins or until the meat is very tender.
  • Remove the veggies from the sauce with a slotted spoon, then reduce the sauce by half and stir in the redcurrant jelly. Serve the shanks with the sauce, reserved vegetables from the sauce and some mashed potatoes.
2 hrs
6 serving