Lamb shanks in red wine sauce

Tender lamb shanks with an exquisite red wine sauce.

  • 3 hrs 30 mins cooking
  • Serves 4
  • Print


Lamb shanks in red wine sauce
  • 2 olive oil
  • 4 lamb shanks
  • 8 shallots, peeled and kept whole
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 clove garlic, peeled and roughly sliced
  • 4 sprigs rosemary
  • 1 cup red wine
  • 2 cup lamb or vegetable stock
  • salt and freshly ground black pepper
  • 410 gram can butter beans, drained and rinsed
  • 3 tablespoon red-currant jelly


Lamb shanks in red wine sauce
  • 1
    Preheat oven to 180C. Heat 1 tbsp of oil in a large frying pan and brown shanks. Transfer to a casserole dish. Add the remaining oil to the pan with shallots, carrots, celery and garlic. Cover and cook for 5 minutes, shaking the pan occasionally.
  • 2
    Add rosemary and red wine. Let it reduce for 2 minutes. Pour in the stock. Season and bring to the boil. Pour into the casserole dish, cover and cook for 2 1/2 hours.
  • 3
    Add butter beans and red-currant jelly, and cook for another 30 to 40 minutes.
  • 4
    Serve the lamb and vegetables in the stock as it is, or pour the stock into a pan and heat to reduce it before serving.

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