Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lamb shanks braised in red wine. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
The sauce does not taste winey at all, it completely transforms. The braised lamb shanks can be refrigerated in their sauce overnight. The peppery spice of good California Syrah is a classic match for meaty lamb dishes like these wine-braised shanks.
Lamb Shanks braised in Red Wine is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Lamb Shanks braised in Red Wine is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook lamb shanks braised in red wine using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Lamb Shanks braised in Red Wine:
- Make ready 2 Lamb Shanks
- Get 1 Onion, finely sliced
- Take 300 ml Red Wine
- Prepare 4 clove Garlic, finely sliced
- Prepare 2 tbsp Balsamic Vinegar
- Make ready 1 sprig Fresh Rosemary (or 1 tbsp dried)
- Make ready 25 grams Butter
- Get 1 tbsp Plain Flour
- Take 1 tbsp Tomato Puree
After a quick sear, the oven does all the work for you! Add wine and bring to a boil. This lamb shank recipe is cooked with veggies, red wine, and fresh herbs until the lamb just falls off the bone! Braised lamb shanks are easy to make and Not only do Dessi & I love their wines, but we also love to cook with them!
Steps to make Lamb Shanks braised in Red Wine:
- Heat the oven to 150C (130C fan).
- Put the flour in a bowl and season heavily with salt and pepper. Dust the lamb shanks in the seasoned flour.
- Place a heavy casserole pan on the hob on a medium heat and throw in the butter and a little oil. Once the butter is beginning to foam, add the lamb shanks to the pan (do it in batches if you need to) and brown on all sides - it should take 5-10 minutes per batch. Once they're done, remove them from the pan and set aside.
- Add the onions and garlic to the pan and cook for 3-4 minutes until softened. Then, remove them from the pan and put them with the lamb shanks.
- Put the tomato puree in the pan and fry for 30 seconds, then add the wine and vinegar. Bring the liquid to the boil, scraping the bottom of the pan to get all the tasty brown stuff!
- Add the lamb and onions back to the pan along with the rosemary. Put the lid on the pan and then bang it in the oven for 2 hours and a half hours.
- At the end of the cooking, if the red wine gravy looks too thin (it probably will), remove the shanks from it (And keep them warm) and place the pan back on the hob and boil vigorously until the desired thickness is reached.
- Serve! Goes great with mashed potato and french beans!
The Pinot Noir adds so much flavor to this braised lamb shank recipe. Yes, it refers to the lean and flavorful shinbone of the lamb. But then I get to say, "I shanked that bloody bastard in the shank of his shank with Then again, my B. G. would have thought this was a limbo room and totally boned out of the jug up if I tried to describe it that way, so braised lamb in red. Usually, I'd serve braised lamb shanks on a bed of soft polenta, risotto, or even mashed potatoes, but I am trying to reduce grains in my diet this month.
So that’s going to wrap it up with this special food lamb shanks braised in red wine recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
