Strabanzer Photography

This is my take of a recipe by Nagi from RecipeTin Eats

(Cover photo by Judy Robson, used with permission)

INGREDIENTS

RED WINE MARINADE

1 medium onion

2 medium  carrots

2 celery stems

2 cloves garlic

3 cups (750 ml) red wine , pinot noir or other dry red wine (not necessarily expensive wine)

5 sprigs fresh or 2 tsp dried thyme

2 bay leaves

THE MEAT

4 lamb shanks , each around 12 - 14 oz (350 - 400g)

1/2 tsp kosher salt

1 tsp black pepper

2 tbsp olive oil

3 garlic cloves , finely minced

2 tbsp tomato paste

4 cups (1 litre) low sodium beef stock/broth, or low sodium chicken stock

1 cup water

FOR THICKENING THE SAUCE

6 tsp cornflour / cornstarch

2 tbsp water

2 tbsp / 30 g / 2 cold unsalted butter , cut into 1/2" / 1cm cubes

TO SERVE

Parmesan Smashed Potatoes , polenta or pureed cauliflower

Finely chopped fresh parsley or thyme leaves , optional

METHOD

Chop the onion, carrots, celery, and garlic very finely.

Place in a large bowl, sufficiently large to hold all four lamb shanks so that the meaty part would be covered by the marinade.

Add the wine, thyme, and bay leaves and stir gently to mix.

Place the shanks in the marinade ensuring the meaty part is covered.

Cover the bowl and refrigerate for 24 hours, moving the shanks every three-four hours or so.

The next day.......

Strain the red wine into a large saucepan, leaving the shanks, vegetables & herbs in the sieve.

Bring the wine to a boil over medium-high heat then reduce to a simmer for 15 minutes until reduced by about half.

Remove and discard any scum that collects on the surface.

Pat the shanks dry with paper towels. Sprinkle with 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 each.

Remove onto a plate

If there is insufficient oil remaining in the saucepan add a little more.

Add the wine-stained vegetables, the garlic, and the herbs from the strainer.

Cook for 5 minutes over medium-low.

Add tomato paste and cook for 2 minutes.

Add the reduced wine, stock, and water and bring to a simmer.

Place the shanks in a crock pot.

Add the wine & stock mixture.

Move the shanks to have as much of them in the marinade as possible.

If they are not completely covered it's not too much of a problem -- they'll shrink a tad in cooking.

Cook on high for one hour and then reduce to low for the next seven hours.

Remove shanks carefully to a plate and cover to keep warm.

Strain the cooking fluids into a saucepan. Do not press the liquid out of the vegetables.

Simmer on medium heat for about 10-15 minutes. Don't let it reduce below two cups.

Mix the cornflour and water then add gradually to the sauce stirring continually.

Simmer for two minutes.

Add the butter and stir until it melts.

Season to taste.    (Pay attention to saltiness from reducing the stock).

Very carefully (the meat is ready to come off) arrange the shanks in a serving bowl and pour the sauce over.

Serve with mashed potato.    I recommend Parmesan Mashed Potatoes