Red Wine Lamb Shanks Comfort
Tender lamb shanks slow-cooked in red wine with a rich, aromatic sauce. Perfect for comforting dinners served alongside creamy mashed potatoes and steamed peas.
Equipment
- 1 large pot
- 1 slow cooker
- 1 oven
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 pieces lamb shanks well-marbled cuts
- 1 teaspoon sea salt flakes or to taste
- 2 medium onions finely diced
- 4 garlic cloves roughly chopped
- 2 medium carrots diced
- 2 stalks celery diced
- 2 tablespoons tomato paste
- 750 ml red wine or tomato passata for non-alcoholic
- 500 ml low-sodium chicken stock
- 4 fresh thyme sprigs
- 4 cups mashed potatoes
- 2 cups steamed peas
Instructions
- Heat the olive oil in a large pot over medium heat.
- Season lamb shanks with sea salt flakes, then brown them on all sides in the hot oil for 5 to 7 minutes.
- Remove browned lamb and set aside. In the same pot, sauté onions, garlic, carrots, and celery for about 5 minutes.
- Stir in tomato paste, then add red wine and chicken stock. Add thyme sprigs and mix well.
- Return lamb shanks to the pot, cover, and either simmer in a 350°F oven for 3 hours or transfer to a slow cooker on low.
- Serve lamb shanks over creamy mashed potatoes and steamed peas.
Notes
- Brown lamb well for deeper flavor.
- Substitute red wine with tomato passata for non-alcoholic option.
- Leftovers store well refrigerated up to 3 days.