Slow Cooked Lamb Shanks with Red Wine Sauce

Step 1

Marinate 24 hrs - Place the lamb shanks in a bowl or container with the Red Wine Marinade ingredients. Arrange the shanks as best you can so the meaty is submerged in the wine. Cover the bowl then marinate in the fridge for 24 hours.

Step 2

Preheat the oven to 180°C/350°F (160°C fan).

Step 3

Reduce wine - Strain the red wine into a large saucepan (leave the shanks, veg & herbs in colander). Bring to a rapid simmer over medium-high then reduce simmer for 15 minutes until reduced by half. Scoop off and discard any scum that rises to the surface.

Step 4

Sear shanks - Pat shanks dry with paper towels. Then sprinkle with the salt and pepper. Heat 2 tablespoons oil over high heat in a large heavy based pot. Sear the shanks 2 at a time until browned all over - about 5 minutes. Remove onto a plate and repeat.

Step 5

Sauté aromatics - Drain and scared excess fat from the pot. Reduce stove to medium low. Heat remaining 1 tablespoon of oil. Add the wine-stained vegetables and herbs from the colander, plus the garlic. Cook for 5 minutes. Add tomato paste, then cook for 2 minutes.

Step 6

Braising liquid - Add the reduced red wine, stock and water then stir. Add lamb shanks into the liquid, arranging so the meaty ends are submerged as best you can. Don't worry if they're not fully submerged, they will shrink as they cook and end up under the liquid, plus exposed bits get steam-cooked anyway.

Step 7

Slow-cook - Turn stove up and bring the liquid to a simmer. Then cover and transfer to the oven for 2 Horus 20 minutes or until the meat is fork-tender and barely holding onto the bone. (See notes for other cook methods).

Step 8

Remove lamb shanks from the pot onto a plate. Loosely cover with foil to keep warm.

Step 9

Restaurant presentation (optional, Note 5, see demo in video) - Wrap the meat of the shanks tightly with cling wrap then push the meat tightly down the bone so it forms a neat shape. Then leave the shanks wrapped while you make the sauce - as the shanks cool slightly, they will hold their shape.

Step 10

Reduce sauce - Strain the sauce into a bowl but do not press the juices out of the vegetables (makes the sauce grainy). Pour the sauce back into the pot then simmer rapidly for 10 to 15 minutes over medium heat to reduce to 2 cups (500 ml) - keep an eye on it towards the end, it reduces fast!

Step 11

Thicken sauce - Mix the cornflour with the water then add to the sauce (if using homemade stock, start with half and add more as needed). Simmer for 2 minutes or until it becomes a thin syrupy consistency.

Step 12

Enrich with butter - Remove the pot from the stove. Add butter then whisk until it melts - the sauce will thicken more.

Step 13

Final season - Taste the sauce and add more salt if needed. If using store bought low-sodium stock, you shouldn't need anymore (remember, it's massively reduced down!). If using my homemade beef stock, you will need another 1/4 to 1/2 tsp salt.

Step 14

Serve - Place the lamb shanks on mashed potato or cauliflower puree then spoon over sauce! Garnish with parsley or thyme leaves if desired. (If shanks have cooled more than ideal, reheat covered in foil at 150°C/300°F (130°C fan)).