Introduction
Slow-cooked lamb shanks in red wine sauce is a delectable dish that brings together tender meat, rich flavors, and an aromatic blend of ingredients. This recipe showcases the slow cooking process, allowing the lamb to absorb the flavors of the red wine and herbs, resulting in a melt-in-your-mouth experience. Perfect for gatherings or a cozy meal at home, this dish is sure to impress.
Detailed Ingredients with measures
Lamb shanks – 4 pieces
Red wine – 2 cups
Beef stock – 1 cup
Olive oil – 2 tablespoons
Garlic – 4 cloves, minced
Onion – 1 large, chopped
Carrot – 1 large, chopped
Celery – 2 stalks, chopped
Thyme – 2 teaspoons, dried
Rosemary – 1 teaspoon, dried
Bay leaves – 2
Salt – to taste
Black pepper – to taste
Prep Time
The prep time for this recipe is approximately 20-30 minutes. This includes gathering and chopping the vegetables and preparing the lamb shanks for cooking.
Cook Time, Total Time, Yield
The cook time for this dish is around 4 to 5 hours on low heat or 2 to 3 hours on high heat if using a slow cooker. The total time from start to finish, including prep and cooking, is approximately 5 to 6 hours. This recipe yields 4 servings, making it an ideal choice for a hearty family meal or dinner party.
Detailed Directions and Instructions
Step 1: Prepare the Lamb Shanks
Preheat your oven to 160°C (320°F). Pat the lamb shanks dry with paper towels and season them generously with salt and pepper.
Step 2: Sear the Lamb Shanks
In a large, heavy-based pot or Dutch oven, heat olive oil over medium-high heat. Add the lamb shanks in batches, searing them on all sides until browned. Remove them and set aside.
Step 3: Sauté Vegetables
In the same pot, add diced onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Step 4: Add Garlic and Herbs
Stir in minced garlic, thyme, and rosemary. Cook for an additional minute until fragrant.
Step 5: Deglaze with Wine
Pour in the red wine, scraping the bottom of the pot to remove any browned bits. Bring the mixture to a simmer and allow it to reduce for about 5 minutes.
Step 6: Add Stock and Tomatoes
Add beef stock, diced tomatoes, and bay leaves to the pot. Stir to combine.
Step 7: Return Lamb Shanks
Place the seared lamb shanks back into the pot, ensuring they are submerged in the liquid.
Step 8: Cook in the Oven
Cover the pot with a lid and transfer it to the preheated oven. Cook for approximately 2.5 to 3 hours, or until the lamb is tender and falls off the bone.
Step 9: Final Touches
Once cooked, remove the pot from the oven. Transfer the lamb shanks to a platter and cover them with foil to keep warm. Skim any excess fat from the surface of the sauce.
Step 10: Thicken the Sauce
If desired, place the pot over medium heat on the stove and simmer the sauce for a few minutes to thicken it. Adjust seasoning with salt and pepper as needed.
Step 11: Serve
Serve the lamb shanks with the red wine sauce drizzled over them. Pair with mashed potatoes, polenta, or creamy polenta for a complete meal.
Notes
Wine Selection
Choose a good quality dry red wine that you enjoy drinking.
Thickening Sauce Alternatives
For a thicker sauce, you can mix a tablespoon of cornstarch with water and stir it in while simmering.
Storage
Leftover lamb shanks can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating
Reheat gently on the stove or in a microwave until heated throughout.
Serving Suggestions
Consider serving with crusty bread for dipping into the sauce or a side of seasonal vegetables.
Cook techniques
Slow Cooking
Slow cooking is essential for tender lamb shanks. Cooking them over low heat for an extended period allows the meat to become incredibly soft and flavorful.
Deglazing
After searing the lamb shanks, deglazing the pan with red wine helps to lift the brown bits from the bottom, which enhances the sauce’s flavor.
Reducing Sauce
Reducing the sauce intensifies its flavors and creates a thicker consistency, making it perfect for spooning over the lamb shanks when serving.
Marinating
Allowing the lamb shanks to marinate beforehand infuses the meat with flavor and helps to tenderize it, enhancing the overall dish.
Braising
Braising involves cooking the meat first by searing it and then simmering it slowly in liquid. This technique ensures that the lamb remains moist and absorbs the flavors of the sauce.
FAQ
Can I use a different type of meat?
Yes, you can substitute lamb with other meats like beef shanks or pork, but cooking times and methods may vary.
What red wine should I use for this recipe?
A good quality dry red wine, such as Cabernet Sauvignon or Merlot, works best for enhancing the flavor of the sauce.
How long should I cook the lamb shanks?
The lamb shanks should be cooked for about 2 to 3 hours until they are tender and falling off the bone.
Can I make this dish in advance?
Absolutely! Lamb shanks can be made a day in advance. The flavors actually improve when allowed to sit overnight.
How do I store leftovers?
Leftovers should be cooled and stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage.
Conclusion
The slow-cooked lamb shanks in red wine sauce is a delightful, hearty dish that brings a rich flavor profile to your dining table. The tenderness of the lamb, combined with the depth of the red wine sauce, offers a comforting meal perfect for gatherings or special occasions. Whether served with creamy mashed potatoes or rustic bread, this recipe ensures a satisfying culinary experience.
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