lamb shanks

Lamb shanks roasted in port and red wine

Recipe from: 29 October 2012
Preparation time: 15 min
Cooking time: 2h
 
A hearty and rich dish that soothes the soul.
 
 
 

Ingredients

 
  • 5
    Tbs
    PnP Finest extra-virgin olive oil
  • 4
    lamb shanks - 200g each
  • 1
    pinch salt and milled pepper - to taste
  • 2
    red onions - sliced
  • 100
    ml
    port
  • 1
    cup
    red wine
  • 5
    Tbs
    tomato paste
  • 70
    ml
    water
  • 1
    Tbs
    PnP red wine vinegar
  • 3
    Tbs
    PnP brown sugar
  • 1
    Tbs
    PnP lemon juice
  • 1
    Tbs
    Worcester sauce
  • 1
    bay leaf
  • 3
    sprigs rosemary
Servings: Change Serving
 
 

Method

 
Pre-heat the oven to 160ºC. Heat the oil in a large ovenproof pot.

Season the lamb shanks with salt and pepper. Add the shanks to the hot oil and brown well on all sides.

Remove the shanks from the pan and set aside. Add the onions to the same pot and sauté until tender.

Add the port, wine and tomato paste and combine well.

Add the rest of the ingredients, combine well and bring to a simmer.

Add the shanks back to the pot. Cover the pot and place it in the oven.

Bake the shanks for 2 hours, checking them regularly, until the meat is tender and pulling away from the bone.

Reprinted with permission of Pick n Pay.


 
 

Read more on: recipe  |  winter  |  slowcook  |  lamb  |  alcohol
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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