Red Wine Braised Lamb Shanks

Serves 2

2 tablespoons olive oil
4 lamb shanks French-trimmed
2 large onions, sliced
1 carrot, sliced
1 celery stalk, sliced
2 garlic cloves, sliced
1 cup red wine
1 cup salt-reduced beef stock
¾ cup (185ml) tomato passata
1 teaspoon caster sugar
1 bay leaf
1 sprig thyme
chopped flat leaf parsley
mashed potatoes to serve

1. Heat oven to 160C. Place a large, flameproof casserole pan that will snugly hold lamb shanks in a single layer over a high heat with half of the olive oil. Add lamb shanks and brown well on all sides. Remove the shanks from the pan and set aside.
2. Reduce heat to medium, add remaining oil and cook onion, carrot and celery for 5 minutes, until vegetables are tender and beginning to turn golden at the edges. Add garlic and cook for another minute.
3. Pour red wine into pan, bring to boil and simmer for 3 minutes. Add stock and passata and bring back to the boil. Season, add sugar, bay leaf, thyme and lamb shanks, mixing to coat thoroughly in braising liquid.
4. Cover with a tight-fitting lid and bake for about 2 hours, turning shanks in liquid every 30 minutes, until meat is very tender. Remove from oven, scatter with parsley and serve with mashed potatoes.

In each serve: 3284kJ, 65g protein, 45g total fat (15g sat fat), 22g carbohydrate (16g sugar), 6g fibre, and 829mg sodium.

Tip: French trimmed lamb shanks have had the end knuckle cut off, making them neater. Shanks usually need slow cooking; which results in tender, moist meat.
The flavours of this cool season favourite will develop the longer you leave it. Try reheating it the next day in a low oven for a wonderful richness.

BBC Australian Good Food – April 2009