Lamb shanks roasted in port and red wine

A hearty and rich dish that soothes the soul.
lamb shanks

Recipe from: 29 October 2012
Preparation time: 15 min
Cooking time: 2h


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


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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