Red Wine And Herb Lamb Shanks Recipes

RED WINE AND HERB LAMB SHANKS

Red Wine and Herb Lamb Shanks image

From a cooking feature in our Sunday newspaper of Donna Hay recipes. It is suitable to freeze and there are 2 recipes to use the meat which are recipe #427809 and recipe #427810

Provided by ImPat

Categories Lamb/Sheep

Time 3h

Yield 8 shanks, 8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
8 (250 g) lamb shanks
2 leeks (trimmed and sliced)
1 onion (brown, sliced)
6 garlic cloves
6 sprigs thyme
6 sprigs oregano
2 tablespoons plain flour
2 cups red wine (500ml)
4 cups beef stock (1 litre)

Steps:

Preheat oven to 180°C.
Heat the oil in a large non-stick pan over high heat and cook the shanks, in batches, for 1 to 2 minutes on each side or until browned, set aside.
Add the leeks, onion, garlic, thyme and oregano to the pan and cook for 2 to 3 minutes.
Add the flour and cook for 1 to 2 minutes and then add the wine and stock and bring to the boil and then return the shanks and cover with aluminium foil or tight fitting lid.
Place in the oven and roast for 2 1/2 hours, turning every 30 minutes.
Serve with polenta or mashed potatoes and steamed vegetables.
TO FREEZE - shred meat of the bone and divide the meat and sauce into 4 portions and place in zip-lock bags or airtight containers and freeze for up to 3 months. TO DEFROST - place in the refrigerator overnight and allow to thaw completely.

Nutrition Facts : Calories 680, Fat 34.9, SaturatedFat 13.3, Cholesterol 225, Sodium 616.7, Carbohydrate 8.2, Fiber 0.7, Sugar 1.8, Protein 68.3

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