Braised lamb shanks with red wine and thyme

Braised lamb shanks with red wine and thyme

By
From
What's for Dinner?
Serves
4
Prep
10 mins
Cooking time
190 mins
Photographer
Gorta Yuuki

If you prefer, you can substitute a tin of chopped tomatoes for the wine.

Ingredients

Quantity Ingredient
oil, for cooking
1 onion, diced
2 carrots, diced
2 tablespoons tomato paste
4 lamb shanks
500ml red wine
500ml beef stock
3-4 thyme sprigs
1-2 bay leaves
salt and freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Method

  1. Heat a heavy-based casserole dish over medium–high heat. Add a splash of oil and the onion and carrot and cook for 3–4 minutes, or until soft.
  2. Add the tomato paste and cook for 1–2 minutes. Add the lamb shanks, red wine, stock, thyme and bay leaves. Bring to the boil and season with the salt and pepper. Reduce to a simmer, then cover the pan and cook for 2 hours, or until the lamb is tender and falling off the bone.
  3. Sprinkle on the parsley and serve with mashed potato.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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