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Slow-Braised Lamb Shanks in Red Wine
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Slow-Braised Lamb Shanks in Red Wine
Lamb shanks seared for crust then held at 98C for six hours until the meat slides off the bone. Rich tomato-wine sauce reduces separately for a restaurant finish.
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Essentials
Ingredients
- 2 lamb shanks (about 400 g each)
- salt and pepper to season
- 30 g olive oil
- 1 brown onion, halved
- 4 garlic cloves
- 1 carrot, cut in 3 cm pieces
- 200 g red wine
- 300 g beef or lamb stock
- 400 g tinned crushed tomatoes
- 30 g tomato paste
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 tsp dried oregano
Method
Preparation
- 1 Season shanks generously with salt and pepper.
- 2 Add olive oil to bowl. Sear shanks 5 min/High Temperature mode or 5 min/160C/speed 0, turning with tongs to colour on all sides. Transfer to a plate.5min / 160°C / sp0
- 3 Add onion, garlic, and carrot to the bowl. Chop 4 sec/speed 5. Scrape down.4s / sp5
- 4 Saute 5 min/120C/speed 1/measuring cup off.5min / 120°C / sp1
- 5 Deglaze with red wine 5 sec/speed 3/reverse.5s / sp3
- 6 Add stock, crushed tomatoes, tomato paste, rosemary, bay leaf, and oregano. Return shanks, tucking them into the sauce.
- 7 Engage Slow Cook 98C for 6 hours. The meat should be pulling from the bone by the six hour mark.
- 8 Carefully lift shanks onto a serving plate and cover loosely. Discard rosemary stalks and bay leaf.
- 9 Reduce sauce 10 min/Varoma temp/speed 2/measuring cup off until glossy.
- 10 Spoon sauce over shanks. Serve on mash or soft polenta.
Notes
Tips
- Requires TM6 or TM7 for Slow Cook mode.
- The sear step before slow-cooking adds serious depth, skipping it halves the flavour.
- If your shanks are larger than 400 g each, stop at one shank per Slow Cook batch to stay under the 800 g ceiling.