Home > Recipe, Recipe: Dinner, Sydney > Winter comfort food, lamb shanks in red wine served with roast potatoes and beans

Winter comfort food, lamb shanks in red wine served with roast potatoes and beans

Lamb is not something I enjoy eating. Most of the time I would avoid it like plague but the past couple of months I have tried a few different types of lamb dishes and surprisingly enjoyed it. First at Cafe Ish, the lamb cutlets with panko crumbs (delicious!), then lamb shanks at Clover (melt in your mouth, post to come) and lastly the lamb at the [TOYS] event which tasted like a chicken (the best lamb I have tasted!).


The thing I don’t like about lamb is the strong after taste and the smell, however, if it’s simmered in wine or it comes with some sort of gravy or coated with crumbs I don’t mind. As long as the smell is not there, I think I can ‘handle’ it. Believe it or not I have never ever made lamb before so this was a first and a risk! Surprisingly it turned alright and was a winner!

I adapted a recipe from Australian Good Food and Travel Guide. I don’t know what possessed me to cook lamb for the first time for four hungry diners. I bought 8 lamb shanks, so doubled everything below.

Ingredients

  • 4 lamb shanks (medium size)
  • 1 brown onions diced
  • 4 cloves of garlic crushed
  • 2 large carrots diced
  • 2 sticks celery diced
  • 1/2 bunch of fresh parsley
  • bit of thyme
  • 1 cup of flour
  • 50ml of veg oil
  • 1.5 cups of red wine
  • 2lt veal stock (I used beef stock instead)
  • 50ml of fresh lemon juice
  • Salt and pepper to taste

Method

  • lightly coat the shanks in flour and season with salt and pepper.
  • in a hot heavy-duty pan with little oil, seal the shanks till brown.
  • once brown remove from pan, drain excess oil from pan.
  • heat oil in a large pot, saute onions, garlic, carrots, celery, fresh parsley and thyme. Add a pinch of salt and pepper.
  • once sautéed add the lamb shanks.
  • add red wine to the shanks and the stock.
  • once the shanks have come to a boil, turn the heat down and let it simmer slowly.
  • simmered it for about 2.5 hours, the longer the better.
  • the shanks are ready when they start to fall of the bone.

Served with potatoes and green beans.
Potatoes:

  • cut into quarters
  • in a baking tray, add oil, then put potatoes and bake until soft
  • i usually pan fry the potatoes a little, so they are brown and add salt


The lamb was incredibly tender. Hearty, perfect for a wintry evening and a winner amongst the diners! No lamb smell, the red wine really helped I think. Think I only have one lamb shank leftover, can’t believe they were a hit! Quite easy, but just time-consuming, if you have a pressure cooker, or slow cooker, would definitely be a lot quicker!

Could this be a new love? I wouldn’t go as far as saying I love lamb! Pork is still my favourite but I wouldn’t hesitate making or ordering it next time I see it on the  menu!

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  1. July 28, 2011 at 12:30 am

    oh noes… another hoofed animal that will now be in your cross hairs! run little lambs, run! haha… well, more pork for the rest of us.

  2. July 28, 2011 at 6:38 am

    good work on the lamb 🙂

  3. July 28, 2011 at 7:57 am

    Awesome so efficient in posting ! I love combo of wine and beef stock, can’t go wrong

  4. July 28, 2011 at 12:59 pm

    I love lamb, but have never cooked it, so kudos to you for giving it a go.

    • July 28, 2011 at 10:27 pm

      hey dumpling girl – never have i and i found it quite easy – well this recipe anyway! haven’t tried other recipes but might next time 🙂 such a wintry dish!

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