Chalmar Farm kitchen | RED WINE BRAISED
LAMB SHANKS

RED WINE BRAISED
LAMB SHANKS

Serves 4-6 | 3 Hours 40 Mins | Easy
Holidays Special Occasions

RED WINE BRAISED
LAMB SHANKS

© Copyright Chalmar Beef 2020

Lambs shanks do take a few hours to cook, but there’s hardly any prepping beforehand. The delicious aromas of the shanks slowly braising in the oven will remind you that good things come to those who wait.

What you’ll love: The way the sticky meat falls off the bone and the cooking liquid transforms into the most glorious gravy.

Lamb Shanks



Ingredients:

  • 60 ml avocado oil or olive oil
  • 4 CHALMAR lamb shanks
  • 90 ml cake flour
  • Salt and pepper
  • 2 garlic bulbs, cut in half horizontally
  • 375 ml red wine (Substitute with stock or bone broth)
  • 375 ml port (Substitute with stock or bone broth)
  • 60 ml balsamic vinegar
  • 45 ml honey
  • Salt and pepper
  • 3-4 fresh thyme sprigs, plus extra to serve
  • Serve with:
  • Polenta, couscous or rough and ready mash
  • Pomegranate pearls (optional)

Method:

Preheat the oven to 160°C.

Put flour in a large bowl, season with salt and pepper or add the seasoning and flour in a zip-lock bag. Toss the shanks in the flour or give the bag a good shake till the meat is well coated.

Heat the oil in a large heavy-bottomed casserole dish over medium heat. Brown the shanks evenly on all sides, taking care that the flour doesn’t scorch. Transfer the shanks into a large ovenproof dish.

Pour in the wine, port, balsamic vinegar, honey and thyme. The liquid should cover the shanks – top up with stock or water if needed. Place the garlic halves cut side up into the casserole dish. Cover, put in the oven and cook for 2-3 hours, turning the meat a few times. It’s ready when the meat is very tender and the sauce has thickened. Take care removing the shanks out of the pot to prevent the meat falling from the bone.

Anja's Advice:

Smaller shanks will lessen the cooking time.

For a more intense flavour combine the red wine, port, vinegar and honey in a nonreactive container and marinade the CHALMAR lamb shanks overnight. Pat the meat dry before browning, then pour over the marinade before placing it in the oven.

Substitute the wine and port with stock or bone broth.


Lambs shanks do take a few hours to cook, but there’s hardly any prepping beforehand. The delicious aromas of the shanks slowly braising in the oven will remind you that good things come to those who wait.

What you’ll love: The way the sticky meat falls off the bone and the cooking liquid transforms into the most glorious gravy.

Lamb Shanks

Ingredients:

  • 60 ml avocado oil or olive oil
  • 4 CHALMAR lamb shanks
  • 90 ml cake flour
  • Salt and pepper
  • 2 garlic bulbs, cut in half horizontally
  • 375 ml red wine (Substitute with stock or bone broth)
  • 375 ml port (Substitute with stock or bone broth)
  • 60 ml balsamic vinegar
  • 45 ml honey
  • Salt and pepper
  • 3-4 fresh thyme sprigs, plus extra to serve
  • Serve with:
  • Polenta, couscous or rough and ready mash
  • Pomegranate pearls (optional)

Method:

Preheat the oven to 160°C.

Put flour in a large bowl, season with salt and pepper or add the seasoning and flour in a zip-lock bag. Toss the shanks in the flour or give the bag a good shake till the meat is well coated.

Heat the oil in a large heavy-bottomed casserole dish over medium heat. Brown the shanks evenly on all sides, taking care that the flour doesn’t scorch. Transfer the shanks into a large ovenproof dish.

Pour in the wine, port, balsamic vinegar, honey and thyme. The liquid should cover the shanks – top up with stock or water if needed. Place the garlic halves cut side up into the casserole dish. Cover, put in the oven and cook for 2-3 hours, turning the meat a few times. It’s ready when the meat is very tender and the sauce has thickened. Take care removing the shanks out of the pot to prevent the meat falling from the bone.

Anja's Advice:

Smaller shanks will lessen the cooking time.

For a more intense flavour combine the red wine, port, vinegar and honey in a nonreactive container and marinade the CHALMAR lamb shanks overnight. Pat the meat dry before browning, then pour over the marinade before placing it in the oven.

Substitute the wine and port with stock or bone broth.

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