These lamb shanks are an easy recipe for perfect, falling off the bone meat, in a rich tomato and herb sauce, with a few extra veggies thrown in. Perfect served with sweet potato mash or stirred through your favourite pasta.
STEP 1
Fry shanks in pan for 6-8 minutes or until golden brown.
STEP 2
Saute veggies and herbs until fragrant and soft.
STEP 3
Add tomato and stock and bring to simmer.
STEP 4
Return shanks to pan and slow cook in oven for 110 minutes.
Lamb Shanks with Rosemary + Tomato
Lamb shanks are a tough cut of meat that need slow cooking to make them really fall off the bone. The good news is, they are really forgiving, if you leave them cooking for an hour too long, the worst that will happen is the meat will fall off the bone even easier!
This is the perfect set and forget dinner, just get it on around lunchtime and you will have a dinner on the table everyone will love!
SOME MORE RECIPES FOR YOU TO TRY….
Lamb Shanks with Rosemary + Tomato
Description
This is an easy recipe for perfect, falling off the bone meat, in a rich tomato and herb sauce, with a few extra veggies thrown in. Perfect served with sweet potato mash or stirred through your favourite pasta.
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 lamb shanks
- 1 onion, diced
- 4 cloves garlic, sliced thinly
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- ½ cup red wine
- 800g chopped tomatoes (fresh or tinned)
- 1½ cups beef stock
Instructions
Preheat oven to 180°C.
In a large, heavy-based pan, heat the oil on high. Fry the lamb shanks for 6-8 minutes, turning occasionally, until golden brown. Set aside.
Add onion and garlic to the pan and saute until soft and fragrant. Add herbs and wine, and cook for a couple of minutes. Lastly, add the tomato and stock, stir through and bring to a simmer.
Put shanks back in the pan and cover with lid. Pop into the oven for 90 minutes, turning the shanks after 45 minutes. Cook without lid for a final 20 minutes, or until golden.
Serve on a bed of sweet potato mash, with greens or pull the meat off the bone to create a rich ragout, perfect with fresh pasta.
Notes
Divide into portions and freeze if meal prepping.
WHERE TO BUY LAMB SHANKS?
I recommend shopping for your meat at your local butcher, they will spend more time finding out where their meat comes from, how it is treated and what it is fed, more so than the large supermarket chains. For my local area it’s Beef by the Reef in Dunsborough.
www.facebook.com/beef-by-the-reef
This post may include affiliate links.