Best Ever Oven Braised Lamb Shanks
  • 2tablespoons extra-virgin olive oil divided
  • 4 – 6 lamb shanks trimmed of excess fat
  • 1 large white onion diced
  • 6cloves garlic minced
  • 2 large carrots sliced 1/2-inch thick
  • 1pinch coarse salt and freshly ground pepper
  • 1/4cup Flour
  • 2cups beef stock
  • 1 1/2cups red wine like Merlot or Pinot Noir
  • 400g passata
  • 2tablespoons tomato paste
  • 2 beef stock cubes crushed
  • 1teaspoon fresh rosemary finely chopped
  • 2tablespoons fresh parsley finely choppeddivided
  • 2 bay leaves
  • Salt and pepper to season
  1. Preheat oven to 175°C and wash and pat dry lamb shanks with paper towel and h
  2. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
  3. Transfer to a plate, tent with foil to keep warm, set aside.
  4. To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
  5. Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
  6. Add stock, wine, puree, tomato paste, beef cubes and herbs. Bring to a simmer on the stove.
  7. Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender.
  8. Gently transfer the shanks onto a plate; tent to keep warm.
  9. Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency. You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.
  10. Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
  11. Garnish with parsley and serve with mashed potato.