Keef Cooks logo
British food-lover Keef shows you how to cook amazing food with easy to follow recipes and videos. So stop wasting your time and money on takeaways or supermarket ready meals, and Get Cooking!
EXPLORE KEEF COOKS

Slow-Cooked Lamb Shanks With Red Wine Sauce

Introduction & method

Lamb shanks are a frequently overlooked cut from the sheep - there's lots of cartilage and tendons and collagen in them. So they need a good long cook, either in the oven, or in a slow cooker/crockpot, or sous vide. In this recipe, I also show you how to make a simple but delicious red wine reduction sauce.

 Slow-Cooked Lamb Shanks With Red Wine Sauce Recipe

Oven or Slow-Cooker


Season the shanks with salt and pepper. Coarsely chop onion, celery and carrot and place them in your crockpot or a casserole dish. Pop the shanks on top of the veg and add enough water to cover them. Add a sprig of rosemary and a bay leaf. If using the oven, set the temperature to 160°C (320°F), cover the casserole, and cook for at least 4 hours. If using a slow-cooker, you'll want to give it about 10 hours.

Sous Vide Method


Set your sous vide gadget to 66°C (151°F). Season the shanks with salt and pepper. Pop them in a ziplock or vacpac bag, add a good glug of olive or rapeseed oil and a sprig of rosemary. Extract the air, seal the bag, and cook for 24 hours.

Make the Sauce


Towards the end of the cooking time, strain off a cup or two of the cooking liquid, boil it rapidly to reduce by half, check for seasoning and add a pinch of salt if necessary. If your liquid is particularly fatty, you might want to put it in the freezer for half an hour and then remove the fat. Add a cup of red wine to the stock and bring to the boil. Turn the heat down to a simmer. Sift one or two teaspoons of flour into the liquid to thicken it a little. Just before serving, melt in a knob of butter.

That's It!


Serve with buttered new potatoes and vegetables of your choice. Meltingly tender lamb shanks.



 
You might also like these recipes:

Moussaka Stuffed Aubergines | Filled Eggplants

Tiger Bread

Rouladen | German Beef Rolls

Ingredients & Info


THE MEAT
 2 lamb shankss
 1 medium onion
 1 carrot
 1 stick celery
 1 sprig rosemary
  SAUCE
 200 ml lamb stock
 200 ml red wine
 a knob of unsalted butter
 2 tsp flour

PLUS

1 tbsp olive or rapeseed oil if cooking sous vide


UNITS:
Metric
US Customary/Imperial

serves 2 
Prep time: 10 minutes.
Cooking time: 24 hours.
Total time: 24 hours 10 minutes.