Recipe: Lamb Shanks in Red Wine


This meal is a winner for when you want to empress, treat and indulge in great food and enjoy a feast with your guests.


6 lamb shanks (approximately 2kg)
1 litre red wine
2 sprigs fresh rosemary
4 garlic cloves, finely chopped
1 large onion, cut into thin rings
2 to 3 carrots, cut into rings
8 black peppercorns
30ml olive oil
One 410g can chopped tomatoes
10ml brown sugar
Salt and freshly ground black pepper, to taste

Preparation time:       60 min

Cooking time:             120 min

Step 1


Arrange the shanks in a single layer in a glass or plastic dish. Pour 750ml of the red wine over the shanks and insert the rosemary sprigs into the meat. Sprinkle the garlic, onion, carrots and peppercorns over the shanks and cover the dish with clingfi lm. Leave in the refrigerator overnight to marinate.

Step 2


Preheat the oven. Remove the shanks from the marinade and pat them dry with kitchen towel. Strain the marinade through a sieve and set the vegetables aside. Heat the olive oil in a heavy-based saucepan. Brown the shanks, preferably three at a time, and remove them from the saucepan. Add the strained vegetables and stir-fry until soft. Add a little marinade and stir-fry to loosen all the brown bits. Add the canned tomatoes with their liquid, as well as the remaining marinade, and heat to boiling point. Remove the saucepan from the plate.

Step 3


Remove the shanks from the dish. Heat the sauce and remove the rosemary sprigs. Stir in the remaining red wine, bring the sauce to the boil and allow to simmer until the desired consistency is reached. Taste and season with brown sugar, salt and black pepper. Return the shanks to the sauce and allow them to simmer until heated through. Serve with creamy mashed potatoes or soft polenta.


~ by tallhorsewines on January 29, 2009.

One Response to “Recipe: Lamb Shanks in Red Wine”

  1. Where in the US, Oklahoma or California can I get Tall Horse wines? Thank you, Rebecca

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