Hearty, delicious, and satisfying. The lamb shanks just fall into beautiful shreds of delicate meat in a velvety rich wine and tomato sauce. I like to serve this with a side of polenta, or mashed potatoes, or if I find there is a lot of sauce I’ll make a serve of pappardelle to soak up all that delicious sauce.
- Category: Main Meals
- 5 lamb shanks, fat trimmed
- 2 celery sticks, chopped
- 2 carrots, chopped
- 1 cup red wine
- 800 gms peeled italian tomatoes
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 teaspoons dried thyme
- 2 garlic cloves
- 1 onion
- 1 cup chicken stock
- In an oven proof baking dish that can be used on the stove, heat up and add some olive oil.
- Then cook the lamb shanks in batches until browned on both sides.
- Remove and set aside.
- In the same pan, add a bit more olive oil, then add the onion, garlic, celery and carrot and cook for a few minutes until the onion softens.
- Then pour in the wine, chicken stock, tomato paste and canned peeled tomatoes, herbs, salt and pepper.
- Simmer gently for a few minutes, before returning the lamb shanks to the pot.
- Cover and place the dish into a oven preheated at 180 deg.
- Cook for approx 1.5 hours or until the lamb is cooked through and falls apart with a fork.
- When ready to serve, remove the lamb from the pan and place on plate with a serve of mashed potatoes or creamy polenta.
- Serve with an extra ladel of tomato sauce from the pan and a scattering of chopped parsley.