Delicious Oven Roasted Lamb Shank

I have been trying to perfect this Lamb Shank recipe for some time now – Success at last! The exact secret I am not yet sure of, but I think cooking Oven Roasted Lamb Shank in my beautiful red Le Creuset Casserole pot, may have done the job! The outcome was lip-smackingly delicious!

Oven Roasted Lamb Shank

I hope you enjoy this dish as much as my family and friends do! The recipe is perfect for a dinner party meal or comfort food for the soul and it tastes even better the next day.

Ingredients

• 4 – 6 Free Range Lamb Shanks (trimmed of excess fat)
• 5 Large carrots (Peeled)
• 1 Large onion
• 2 cloves garlic
• 400ml Lamb stock
• 15ml Worcestershire sauce
• ½ Cup red wine
• I Tin whole tomatoes
• 15ml Tomato paste
• 1 Tbsp. Thyme
• Olive Oil
• Salt & pepper
• Flour for coating the Shanks

Method

Begin by trimming all the excess fat and connective tissue from the Shanks, allowing the meat to brown evenly and remain tender. Once you have cut the fat off the shanks, season with a mix of flour, salt and pepper and coat the shanks, dusting off any excess flour before cooking. Heat a tablespoon of olive oil in a large ovenproof casserole (I highly recommend Le Creuset pots – a worthwhile investment) on the stove and brown the shanks in batches. Remove from the pan and set aside.

Chop your onion and garlic and sauté over medium heat until soft and lightly browned. Peel and slice your carrots and add to the pan, continuing to cook over medium heat, stirring often.

Then add the dried Thyme, lamb stock, Worcestershire sauce and red wine to the pot. Puree your tinned tomatoes, add them and the tomato paste, stir to combine. I also add a teaspoon or two of brown sugar to cut the through the acidity of the tomatoes. Place the lamb shanks back in the pot, cover and cook in a preheated oven at 150°c. The cooking time may vary, depending on your oven but I recommend 2 ½ to 3hours, checking every ½hour.

The result should be a delicious, intense sauce, and the meat that falls off the bone. Serve on a bed of soft fluffy mashed potato. As a wine pairing, I would recommend a medium to full-bodied red wine, such as a Shiraz or Bordeaux Blend.

Enjoy!

If you enjoyed this lamb recipe you will also love my Lamb Stew Recipe.

Images: ©2010 – 2018 Inspired Living and Fiona Rossiter. {Please do not use any images featured on this website without written consent of the copyright holder and owner}

Disclosure

Disclosure Ranking 1: No compensation was received for writing this post. We have no material connection to the brands, products, or services mentioned in this post. All information provided, including prices, are deemed correct at time of publishing. These are, however, subject to change at the establishment’s discretion. Please note that all opinions, content, and images are the property of Inspired Living or Fiona Rossiter unless otherwise stated. To see more, read the full PR & Disclosure Policy below.