Having looked at recipes for lamb shanks for as long as I've had this blog, I decided it was about time I made them. I picked up 4 for $16 on a trip to the South Melbourne market, as well as a variety of other ingredients I needed to make this recipe.
I chose this recipe as I love tomato based sauces. I probably should have cut the tomatoes a bit smaller though, as Hamsley isn't the world's biggest fan of cooked tomato. However, he thought it was delicious, and happily ate the leftovers.
I started cooking them at about 1pm in the afternoon, and just LOVED the smell coming from the kitchen as they simmered away.
I served the shanks with a creamy, smooth mashed potato. I picked up a drum sift near the markets, and passed my potatoes through it before adding milk and butter.
Tomato-Braised Lamb Shanks
1 tablespoon olive oil
4 french-trimmed lamb shanks (1kg)
1 medium brown onion (150g), sliced thinly
2 medium carrots (240g), chopped finely
2 stalks celery (300g), trimmed, sliced thinly
2 cloves garlic, crushed
1/2 cup (125ml) dry red wine
1 3/4 cups (430ml) beef stock
4 medium tomatoes (600g), chopped coarsely
410g canned crushed tomatoes
2 tablespoons tomato paste
4 sprigs fresh thyme
1. Heat oil in large saucepan; cook lamb in batches until browned. Remove from pan.
2. Cook onion, carrot, celery and garlic in same heated pan, stirring, until celery softens.
3. Return lamb to pan with wine, stock, fresh and undrained tomatoes, paste and thyme, bring to the boil. Reduce heat; simmer, covered, 1 hour, stirring occasionally. Uncovered, simmer about 1 hour or until lamb is tender.
Serves 4.
Serves 4.
loveeee lamb shanks! no other way then braised for sure! this is a winner for sure.
new follower!! keep it up.