Robbie’s Inspiration – Recipes from Around the World: Lamb shanks in red wine sauce

I always prefer meals that involve cooking meat in a sauce until it is soft and tender to those that involve baking meat in the oven, so when my husband asked me to make lamb shanks, I looked for a base recipe that included a sauce. I found a South African casserole dish that required the slow cooking of the lamb in a delicious sounding red wine sauce and this is my derivative of that recipe. I made this meal for a Fathers Day gathering at my home, so I used 14 lamb shanks. The original recipe only used 4 and is easily accommodated by dividing the ingredients by 3 (increasing a recipe doesn’t involve exact multiplication of ingredients).

Ingredients

14 small lamb shanks

250 gram packed to celery stalks, chopped

6 large carrots, peeled and sliced

2 large onions, peeled and diced

750 ml bottle of red wine of your choice

1 Tbspn garlic flakes

4 x tins diced tomatoes

60 gram tin of tomato paste

Olive oil for cooking

1 Tbspn thyme

4 dried bay leaves

4 cups beef stock + 2 additional cups beef stock

salt and pepper

1 cup plain flour

Method

Place the lamb shanks in a bowl (I split this step in 2 as I had 14 shanks) and cover with the flour and salt and pepper. I use a lot of pepper much to my mom’s disgust. Cover the shanks completely.

Heat the oil in a heavy based pot and brown the lamb shanks.

Remove the shanks from the pot and place in a large casserole dish.

Loosen any debris from the bottom of the pot by adding a few Tbspns of red wine. Scrap the debris out and into the casserole dish.

Add more olive oil and fry the onions for 5 minutes. Add the celery and carrots. Cook for another 10 minutes. Add the red wine, thyme, garlic (you can use more, I use a small amount because Dad hates garlic), tinned tomatoes, and tomato paste. Bring to the boil and turn down to a simmer. Add the 4 cups of beef stock. Carefully pour the contents of the saucepan into the casserole dish and place in the oven, pre-heated to 200 degrees Celsius.

Cook for 4 hours. After 2 hours remove the dish from the oven and top up the liquid with a further 2 cups of beef stock.

Serve with rice.

If you are interested, you can watch the cooking process show in the following two short videos.

65 thoughts on “Robbie’s Inspiration – Recipes from Around the World: Lamb shanks in red wine sauce

  1. I’m not a lamb fan, but hubby would be all over this. Your statement about “increasing a recipe doesn’t involve exact multiplication of ingredients” sure explains some epic fails on my part, lol. I wasn’t aware of that. Thanks, Robbie!

    Liked by 1 person

    1. Hi Teri, I am not a huge meat eater and would easily go back to vegetarianism. I do like to join in with my family though and set a good ‘eating’ example of not being fussy and being experimental. Definitely, you should not double certain ingredients in cooking. That applies to baking too. Luckily, I am usually able to judge by looking at the dish when it comes to liquids. Spices should never be doubled up.

      Liked by 1 person

    1. Hi Tandy, I have never eaten venison, but Terence would certainly ask for it if he thought I would cook it. Somehow, in my mind I draw a line between animals raised as food and wild ones. Silly, but that’s how it is. T gets his venison when we go out.

      Liked by 1 person

  2. Hi Robbie,
    I‘m learning how to cookwith your recipes. I love lamb shanks but have never ever tried to prepare them myself. However, I will try it sometime in the future. But I will have to invite 6 or 7 people to help me eat the shanks. 🙂
    Shalom aleichem

    Liked by 1 person

  3. On Sunday, we had lamb shanks in a red wine and mint sauce. But I have to confess I bought them already prepared and frozen, and cooked them in the microwave! They were delcious, nonetheless. 🙂
    Best wishes, Pete.

    Liked by 1 person

      1. That is R160 which is R80 each. I think I paid R600 for 16 which is R40 each. That is exactly right as England is 2 x more expensive. New Zealand is 2.5 times more expensive and you pay to go into museums.

        Liked by 1 person

  4. I can imagine the great notes from the red wine in this because last week we tried a steak that had a red wine sauce –
    Well it is likely different with the lamb meat – and sounds/looks delicious

    Liked by 1 person

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