Red Wine Braised Lamb Shanks


Serve this impressive lamb main dish when entertaining; it can be made a day in advance and reheated. It also delivers restaurant style with minimum effort.


Ingredients List:

  • 4 SunGold Lamb Shanks (about 4 lb/1.8 kg)
  • 1 tsp (5 mL) salt 
  • 1/2 tsp (2 mL) freshly cracked pepper
  • 2 tbsp (30 mL) olive oil
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 tbsp (15 mL) finely chopped fresh rosemary
  • 1 tbsp (15 mL) all-purpose flour
  • 1/4 cup (60 mL) tomato paste
  • 1 1/2 cups (375 mL) dry red wine
  • 1 cup (250 mL) no-sodium beef broth
  • 2 bay leaves
  • 2 tbsp (30 mL) chopped fresh parsley 

Preparation & Directions:

  • Preheat oven to 325˚F (160˚C).
  • Season lamb shanks with salt and pepper.
  • Heat oil in large Dutch oven set over medium-heat; sear lamb shanks for about 10 minutes or until browned all over.
  • Transfer to plate.
  • Add onion, garlic and rosemary to pan; cook for 3 to 5 minutes or until softened.
  • Sprinkle with flour; cook for 1 minute.
  • Add tomato paste; cook for 2 minutes.
  • Slowly whisk in red wine and broth; bring to boil.
  • Return lamb shanks to pan along with bay leaves; cover and transfer to oven.
  • Bake, turning occasionally, for 3 1/2 to 4 hours or until meat is tender and starts falling off the bone.
  • Transfer lamb shanks to serving dish; cover and keep warm.
  • Simmer sauce over medium heat for 8 to 10 minutes until desired thickness.
  • Spoon sauce over top; garnish with parsley.

Tip:

  • Serve the lamb over creamy polenta and a side of sautéed rapini. 
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Prep Time: 15 minutes

Cook Time: 3 1/2 to 4 hours

Serves: 8

 

Nutrition Facts (Per 1/8 recipe)

  • Calories 340
  • Fat 19g
  • Cholesterol 120mg
  • Sodium 460mg
  • Carbohydrate 6g
  • Fibre 1g
  • Sugars 2g
  • Protein 37g