Braised Lamb Shanks
Gluten Free, Lactose Free, Low FODMAP, Onion and Garlic Free
This braised lamb shank recipe is perfect for sharing with guests or the family on a cold winters night. You can leave it to slow cook in the oven whilst you have a glass of wine and read a book or entertain guests alike.
This recipe was constructed to be very versatile, so you can make use of whatever vegetables you have on hand or in the garden. Don’t skimp on the fresh herbs though - never skimp on the fresh herbs.
Braised Lamb Shanks
Ingredients
- about 750 grams meaty lamb shanks (x2 large)
- 3 TBSP Cobram Estate Garlic Infused Extra Virgin Olive Oil
- salt & pepper to season
- 4 TBSP Sherry
- 3 TBSP Red Wine Vinegar
- 3 x 10 cm lengths fresh rosemary cut into smaller pieces
- good handful fresh english thyme
- 3 x medium carrots, roughly sliced
- 1 x large parsnip roughly sliced
- handful radishes, washed and topped
- 1/2 cup shelled edameme beans
- 1/2 Cup Pinot Noir *
- 2 x Massels Chicken style bullion cubes
- 2 x large bay leaves
- 750ml water
- 1 tsp brown sugar
- 1 Cup Silverbeet or spinach, very roughly sliced.
Instructions
- Preheat oven to 160 degrees Celcius on bake.
- Heat the oil in the bottom of a dutch oven and sear the lamb shanks for 2 minutes each side, or until roughly browned around. Season with Salt and Pepper.
- Deglaze the pan with the sherry and red wine vinegar.
- Add the ingredients 6 through 11 to the pan and deglaze the pan a second time with the red wine. Allow vegetables and herbs to steam for a few minutes.
- Next add bullion cubes, bay leaves and pour over the water.
- Dissolve the brown sugar in and allow mixture to come to the boil.
- Cover with the lid and place in the preheated oven. Leave to slow cook for 2 hours.
- Pull the dutch oven out of the oven and remove lid. Turn the lamb shanks, and stir thoroughly. Place the leafy greens on top, and replace the lid. Pop back into the oven for a further 1/2 an hour.
- Serve hot with buttery mashed potato or freshly baked crusty bread.
Notes
*I use pinot noir, though if you prefer a richer taste, try a shiraz. you can add between 1/2-1 cup depending on how rich your preference or sub the red wine for 1/4 Cup port.
The vegetable suggestions are a guideline and can be swapped for whatever you have on hand or that is in season. Numerous root vegetables will do, such as swede, turnip, yam. Try swapping the edameme for peas or beans!