Red wine braised lamb shanks

Recipe by Smeg chef Elke Travers

Serves 4

4 lamb shanks

1 tablespoon olive oil

2 onions, roughly chopped

1 white leek, thickly sliced

3 carrots, thickly sliced

3 stalks celery, thickly sliced

3 garlic cloves, sliced

2 stalks rosemary

10 sprigs thyme

2 bay leaves

2 tablespoons tomato paste

100ml red wine

1L beef or chicken stock

Set your oven to fan forced and pre heat to 180⁰C.

Place a heavy, oven proof baking dish on the cooktop over medium heat and add shanks and olive oil. Cook for 5 minutes, turning frequently to brown on all sides. 

Add onion, leek, carrot, celery, garlic, rosemary, thyme and bay and cook until the vegetables are soft.

Add tomato paste and wine and cook for a further few minutes to reduce wine.  Pour over stock and bring to the boil.  Season to taste with salt and pepper.  Cover and cook in oven for 1.5 hours.  Uncover and cook a further hour to reduce the sauce.

Serve with pasta, polenta, mashed potato or greens. 

Elke’s tip: don’t throw away any leftover liquid!  I like to use it the next night as a base for a soup or pasta dish.

 Recipe created using the Smeg Dolce Stil Novo Thermoseal oven.