SLOW-COOKED LAMB SHANK WITH ROSEMARY AND RED WINE
Lamb shanks, when cooked to perfection, embody the essence of hearty, soulful dining. Renowned in Australian households for their deep, meaty flavours, they're especially loved during cooler seasons when comfort food is at its peak.
In this recipe, slow-cooking lamb shanks with the rich undertones of red wine and the fragrant aroma of rosemary. These ingredients, combined with the slow-cooking process, transform the shanks into a tender, mouthwatering delicacy that's almost poetic in its appeal.
Perfect for a family dinner or special occasion, these lamb shanks promise to take you on a culinary journey that's rich, comforting, and undeniably Australian.
INGREDIENTS:
4 lamb shanks
2 cups good-quality red wine
2 onions, sliced
3 cloves garlic, minced
2 sprigs of fresh rosemary
2 cups beef or vegetable stock
2 tbsp olive oil
Salt and pepper, to taste
COOKING INSTRUCTIONS:
Searing the Shanks: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season lamb shanks with salt and pepper, and sear them on all sides until golden brown. Remove and set aside.
Building the Base: In the same pot, add sliced onions and garlic. Sauté until onions are translucent. This builds the flavour foundation for the dish.
Adding Liquids: Pour in the red wine. scraping the bottom of the pot to lift any browned bits. This is where the magic happens! Let the wine reduce by half, then add the beef or vegetable stock.
Slow Cooking: Return the seared lamb shanks to the pot. Add the rosemary sprigs. Cover the pot and simmer on low heat for about 2-3 hours, or until the meat is fall-off-the-bone tender.
Final Adjustments: Once the lamb shanks are cooked you can adjust the seasoning if needed. If you prefer a thicker sauce. you can reduce it further on high heat.
Serving: Serve the lamb shanks with the rich sauce. accompanied by mashed potatoes or creamy polenta.
In this recipe, slow-cooking lamb shanks with the rich undertones of red wine and the fragrant aroma of rosemary. These ingredients, combined with the slow-cooking process, transform the shanks into a tender, mouthwatering delicacy that's almost poetic in its appeal.
Perfect for a family dinner or special occasion, these lamb shanks promise to take you on a culinary journey that's rich, comforting, and undeniably Australian.
INGREDIENTS:
4 lamb shanks
2 cups good-quality red wine
2 onions, sliced
3 cloves garlic, minced
2 sprigs of fresh rosemary
2 cups beef or vegetable stock
2 tbsp olive oil
Salt and pepper, to taste
COOKING INSTRUCTIONS:
Searing the Shanks: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season lamb shanks with salt and pepper, and sear them on all sides until golden brown. Remove and set aside.
Building the Base: In the same pot, add sliced onions and garlic. Sauté until onions are translucent. This builds the flavour foundation for the dish.
Adding Liquids: Pour in the red wine. scraping the bottom of the pot to lift any browned bits. This is where the magic happens! Let the wine reduce by half, then add the beef or vegetable stock.
Slow Cooking: Return the seared lamb shanks to the pot. Add the rosemary sprigs. Cover the pot and simmer on low heat for about 2-3 hours, or until the meat is fall-off-the-bone tender.
Final Adjustments: Once the lamb shanks are cooked you can adjust the seasoning if needed. If you prefer a thicker sauce. you can reduce it further on high heat.
Serving: Serve the lamb shanks with the rich sauce. accompanied by mashed potatoes or creamy polenta.