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Welsh Lamb shanks in red wine gravy

Ingredients

  • 2 Welsh Lamb shanks
  • 2 tbsp oil
  • Seasoning
  • 1 Onion, sliced
  • 3 cloves garlic, grated
  • 1 carrot, finely diced
  • 2 sticks celery, finely chopped
  • 300 ml red wine
  • 250 ml passata
  • 250 ml chicken stock
  • Sprigs of fresh thyme and rosemary
  • 2 bay leaves
  • 25g butter

To serve:

  • Creamy mash potato
  • Broccoli
180
Cooking Time
20
Prep Time
2
Serves
  1. Pre heat the oven to 180'C or 160'c for a fan oven. (If using the slow cooker, preheat on low setting).
  2. Heat the oil in a frying pan and add the shanks. Sear all over trying to get a nice colour on them.
  3. Sprinkle with the seasoning.
  4. Remove the shanks from the pan and add the onion, carrot, celery and garlic.
  5. Fry for a few minutes until lightly coloured.
  6. Add the wine, passata, stock and herbs and bring to the boil.
  7. Place the shanks in a casserole dish or slow cooker and cover with the contents in the pan.
  8. Cook for 2 ½ hours – 3 hours until the meat is tender or up to 8 hours in the slow cooker.
  9. When tender, carefully remove the shanks from the liquid and keep warm.
  10. Blend the sauce ingredients until nice and smooth, add the butter and stir through. The butter will help give a nice shine to the sauce.
  11. Serve the shank on a bed of mashed potato, broccoli and pour over the rich sauce.

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