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

Scale

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

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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.