Name: Lamb shanks in red wine
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 6 servings
Cuisine: African
Ingredients: 0.00 lamb shanks; 0.00 wine red; 0.00 fresh rosemary sprigs; 0.00 garlic cloves, finely chopped; 0.00 onion sliced into rings; 0.00 carrots cut into rings; 0.00 peppercorns black; 0.00 olive oil; 0.00 tinned tomatoes chopped; 0.00 brown sugar; 0.00 salt and freshly ground black pepper to taste

Recipe Disclaimer

Tap for method

Ingredients (11)

0.00	lamb — shanks
0.00	wine — red
0.00	fresh rosemary — sprigs
0.00	garlic — cloves, finely chopped
0.00	onion — sliced into rings
0.00	carrots — cut into rings
0.00	peppercorns — black
0.00	olive oil
0.00	tinned tomatoes — chopped
0.00	brown sugar
0.00	salt and freshly ground black pepper — to taste

Tap for ingredients

Method:

Arrange the shanks in a single layer in a
glass or plastic dish.

Pour 750ml of the red wine over the shanks and insert the rosemary sprigs into the meat.

Sprinkle the garlic, onion,carrots and peppercorns over the shanks and cover the dish with clingfilm.

Leave in the
refrigerator overnight to marinate.

Preheat the oven.

Remove the shanks
from the marinade and pat them dry with
kitchen towel. Strain the marinade through a sieve and set the vegetables aside.

Heat the olive oil in a heavy-based saucepan. Brown the shanks, preferably three at a time, and remove them from the saucepan. Add the strained vegetables and stir-fry until soft. Add a little marinade and stir-fry to loosen all the brown bits. Add the canned tomatoes with their liquid, as well as the remaining marinade, and heat to boiling point. Remove
the saucepan from the plate.

Place the shanks in a large casserole dish with a lid and add the liquid and vegetables. Cover the dish with baking paper (place it directly onto the meat)and cover with the lid. Place in the oven for approximately 2 hours. The time will be determined by the size of the shanks.

Turn the shanks after an hour.

Remove
the lid and paper half an hour before the
cooking time is over.

Remove the shanks
from the oven to cool before placing
them in a dish in the refrigerator so that
you can later remove the layer of fat that
forms on top.
Remove the shanks from the dish.
Heat the sauce and remove the
rosemary sprigs. Stir in the remaining
red wine, bring the sauce to the boil
and allow to simmer until the desired
consistency is reached.

Taste and
season with brown sugar, salt and black
pepper.

Return the shanks to the sauce
and allow them to simmer until heated
through. Serve with creamy mashed
potatoes or soft polenta.