When the weather is freezing, my need for red meat escalates accordingly. This time I didn’t want anything too heavy so I threw together the following recipe for lamb shanks cooked in the oven. Instead of using red wine, which I felt might overpower the dish, I opted for white wine and it worked very well.
While light in consistency, the sauce was quite intense in flavour. When I tasted it, I longed for some fresh French Bread to dip into it as it was delicious; I’d be completely happy with that on its own! The final dish? It’s rather hearty but perfect winter fare. I ate mine with creamy mashed potato because I am such a creature of habit while the Teen chose whole wheat pasta and both complimented it very nicely indeed. Other alternatives would be to serve it with green beans or flageolet beans instead of potatoes, rice or pasta.
The dish takes time to cook but we think it’s worth it.
4 lamb shanks
1 large onion, chopped finely
6 large cloves of garlic, chopped finely
4 large carrots, diced
12 fluid ounces white wine
Tin of chopped tomatoes
4 fluid ounces good quality chicken stock
Salt and ground black pepper
Sunflower oil for frying
1. Preheat the oven to 220C
2. Heat about 2 tablespoons of oil in a heavy casserole dish
3. Brown each of the lamb shanks, removing each from the dish when done and setting aside
4. Add another tablespoon of oil and when hot, add the onion
5. Cover with the lid and allow to soften for a couple of minutes
6. Add the garlic and cook for another few minutes
7. Mix in the carrots, coating them with the onion and garlic mix
8. After cooking these for a further two minutes, add the wine and bring to a gentle boil
9. Stir in the tomatoes and stock
10. Season with salt and pepper and tuck the bouquet garni into the sauce
11. Place the lamb shanks on top of the sauce and cover with the lid
12. Pop into the oven and after 10 minutes reduce the heat to 165
13. After 40 minutes, check the casserole and cover the meat with sauce
14. Return to the oven
15. After 1 hour and 45 minutes, remove the lid and allow the sauce to reduce down for 15 minutes
16. Replace the lid and let it stand for 15 minutes before serving with an accompaniment of your choice.