Slow-roasted Lamb Shanks with Tomatoes
Prep:  25 minutes
Cook:  2 hours 20 minutes
Serves:  6
Average: 3.7 (19 votes)
Difficulty:
Cuisine:
Saved:
Australian
85
Recipe by: Ardmona
These simple slow-cooked lamb shanks become a beautiful melt-in-your-mouth dinner that's delicious with mashed potatoes.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Slow-roasted Lamb Shanks with Tomatoes
Ingredients:
Method:
  1. Preheat oven to 180˚C/160˚C fan-forced. Place flour into a large snap lock bag and season. Add lamb and toss to coat. Heat 1 tbs oil in a large frying pan over medium heat. Add lamb and cook, turning occasionally, for 4-5 minutes until evenly browned. Transfer to a large heavy-based roasting pan and set aside
  2. Add remaining 1 tbs oil to frying pan and heat over medium heat. Add onion and cook, stirring often, for 3 minutes until softening. Add carrots, celery and garlic. Cook, stirring occasionally, for 4-5 minutes until vegetables are hot
  3. Add wine and cook for 1 minute. Add tomatoes and roughly break up using a wooden spoon. Cover and bring to the boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 6-8 minutes until slightly thickened. Season to taste
  4. Pour tomato mixture over lamb shanks. Toss lamb to coat. Cover with 2 layers of foil, press sides to seal and bake for 2 hours or until lamb is very tender. Stir in lemon juice. Sprinkle with parsley, lemon rind and feta. Serve with creamy potato mash
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.