Slow Cooked Lamb Shank isn’t something you cook every day, right? You might think that it takes a lot of effort, probably because it cooks so long. Zero effort here people. The oven does most of the work.
Sure it is probably best to try this recipe of Slow Cooked Lamb Shank over a weekend, preferably for Sunday lunch – followed by a decadent Malva Pudding and lots of cream.
Is Sunday lunch still special with the younger folk? Way back in the day, Sunday lunches was the stuff of happiness, especially coming from an Afrikaner Boer background. Boertjie. Plotrot. Those were the days…
I got the most incredible shanks from my friends over at Biltong@za, and you will see loads of my recipes made with delicious meats from their shop on their site. Yeah, how cool is that? Check out their website for my other recipes and give them a like onFacebook to catch more meaty surprises coming soon!
The cleverest thing to do with shanks is to slowly roast them in the oven until the meat falls off the bone. That is my opinion, friends, and let me tell you – hubby thought them amazing. “Restaurant quality” he said. Phew…Finally…
In this recipe, the shanks are cooked in the most amazing tomato, red wine, and garlic and herb sauce.
You can serve yours with creamy cauliflower mash if you are Banting, or just fluffy basmati can do if you feel like a cheat. Only if it’s a Sunday…
It only takes about 20 minutes in total to actually, physically be busy in the kitchen. Not bad, given the outcome of this recipe; an unbelievably tender lamb shank, with an aromatic and flavoursome tomato, garlic and red wine sauce. Hope you get to try it out – oh and by the way – the guys from Biltong@za, kind of knows their stuff! Get in touch!!
| Prep Time | 15 min |
| Cook Time | 4 hours |
| Passive Time | 3.20 hours |
| Servings | people |
- 50 gr butter
- 2 cloves garlic minced
- 1 onion finely chopped
- 1 cup red wine
- 1 tin chopped and peeled tomatoes
- 1 bouquet garni made with fresh herbs, rosemary, thyme and parsley
- salt and black pepper to season
- 1 tin chopped and peeled tomatoes for oven dish
- 2 large lamb shanks
- 2 whole garlic cloves heads cut off
- 5 small pearl onions peeled
- 1 head cauliflower steamed
- 2 tablespoons butter
- 2 tablespoons milk to add to cauliflower mash
- 1/2 cup grated parmesan
- rainbow carrots to serve
Ingredients
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- First off, heat the butter in a saucepan and sauté the garlic and onion until translucent. Fry for another minute on high heat.
- Deglaze the pan by adding the wine.
- Set the stove to medium heat and add the bouquet garni.
- Cook for 4 minutes, add one tin of chopped tomatoes. Season with salt and black pepper. Set aside.
- In an ovenproof dish, pour out the other tin of chopped tomatoes and arrange the shanks on top.
- Add the rest of the sauce from the saucepan.
- Arrange the garlic and bouquet garni in the dish and bake for 3 hours covered, at 160 degrees Celsius, removing it every hour, basting the shanks with the tomato sauce.
- After 3 hours, remove the lid; add the pearl onions and second cup of red wine and roast for another 40 – 50 minutes until sauce becomes dark and sticky. Season. Remove from oven.
- Remove shanks, whole garlic and pearl onions from the dish – transfer the leftover sauce to a food processor (chuck the bouquet garni) and blend until smooth, or desired thickness are met. Set aside to serve.
- To make the cauliflower mash, simply blend the steamed cauliflower with butter and milk until smooth. Add the parmesan and season.
- To serve, add spoonsful of cauliflower mash to a plate, with a shank and topped with tomato sauce and whole garlic on the side
