Slow Cooked Lamb Shanks in Red Wine

Preparation: ~15-20 mins | Cooking Time: ~2½-3 hours | Serves: 4 adults

Ingredients

• 4 larger lamb shanks (~1.5-2kg)
• 2 large carrots, roughly chopped
• 2-3 celery stalks, roughly chopped
• 5-6 shallots (or 1-2 normal chopped onions)
• 4-5 garlic cloves, chopped
• 800g of chopped tomatoes (2 tins)
• 750 ml of red wine. Yep, a whole bottle!
• 500ml chicken stock
• 2-3 tbsp tomato paste
• 5-6 sprigs of thyme
• 2-3 bay leaves
• Salt & pepper
• Olive oil & butter for frying

Method

• Dry the lamb shanks with paper towel as best you can then season well with salt and pepper.
• Heat a large heavy based pot (that also has a lid) and add ~1 tbsp butter and about the same of olive oil, heat until butter melted and starting to sizzle.
• 1 or 2 lamb shanks at a time and brown each all over. You can brown the ends first by holding the shank at the end. Should take about 4-5 mins for each batch. Set aside once done and don't clean the pot.
• You can drain of a little fat if there is a little too much, or if not enough add a little more oil, turn heat down a little and add onions (shallots) and garlic, cook until onion start to go translucent.
• Add carrots and celery, sauté for about 5 mins, you can add a little water or wine to deglaze the bottom on the pot.
• Add the wine, stock, chopped tomatoes, thyme, bay leaves & tomato paste and stir until well combined. Heat until simmering.
• Return lamb shanks to the pot and arrange so shanks are mostly covered by liquid. Depending on the size of your pot this can almost seem like an exercise in futility particularly when trying to get the last one in.
• Bring back to a simmer and place the lid on.
• Cook on simmer, stirring and turning shanks occasionally to make sure they cook evenly.
• If liquid starts to reduce too much add a little water or more stock.
• At around 2 hours, using a fork, test how tender the meat is on one of the shanks. If it doesn't start to come away easily from the bone, continue cooking, checking every 15-20 mins.
• When shanks are cooked, carefully remove and place in an appropriate serving dish to rest a little. The dish should be deep enough for the sauce also. 
• Continue cooking the sauce for another 10 mins reducing to desired consistency. Here you can remove the bay leaves if you can find them and the springs of thyme. Then spoon sauce over the shanks.
• Add a little chopped parsley for effect.
• Serve with potatoes, rice, pasta or crusty bread.

Tips & Alternatives

• Since you will be using a full bottle of wine, you may like to have another handy to accompany you whilst keeping watch.
• Follow the rule - never use a wine to cook with you wouldn't drink. For this recipe use a fuller red, like a chianti or shiraz.  If you are feeling cute use the same wine you will serve with dinner. Assuming you will have red wine with the meal of course.
• The basic recipe above can be used with any cut of lamb and quite a number if different meats also like beef or pork shoulder. It is pretty much a good foundation recipe for any red wine stew. If you do swap out lamb for a different meat just do a little research on cooking times in case you need to adjust.
• To this basic recipe you can also add additional ingredients such as mushrooms or black olives. Don't be afraid to try.
• I like to use my large Le Creuset pot on the stove. But if you don't have one you can do this recipe in the oven also using a large deep roast pan covered in with foil. Try 180°c for 2½ hours checking regularly and turning shanks in the liquid.