- 30ml (2 tbsp) vegetable oil
- 2 lamb shanks
- 1 onion, peeled and halved
- 4 garlic cloves, peeled
- 250ml (1 cup) red wine
- 250ml (1 cup) lamb or beef stock
- 60ml (4 tbsp) tomato purée
- 30ml (2 tbsp) brown sugar [optional]
- 1 bay leaf
- few sprigs thyme leaves or 2.5ml (1/2 tsp) dried thyme
- 30 ml (2 tbsp) corn flour
- Preheat the oven to 180°C/fan 160°C /350°F/gas mark 4.
- Heat the vegetable oil in a heavy-bottomed ovenproof pan over a moderate heat. Add the lamb shanks to the pan and brown on all sides.
- Add the onion and garlic and fry it all for a few minutes.
- Add the wine, stock, tomato purée, sugar, bay leaf and thyme to the pan and crank up the heat.
- When the contents are simmering, remove from the heat, place the lid on the pan and place in the oven.
- After 1 hour, lower the oven’s temperature to 150°C/ fan 130°C/300°F/gas mark 2 and braise for a further 2-3 hours or until the meat falls off the bone.
- Remove the pan from the oven. Place the shanks on a plate and keep warm. Throw away the bay leaf and thyme sprigs.
- Transfer the sauce to a blender or food processor and work until fairly smooth. Return to the pan, season with salt and pepper to taste and heat through.
- Mix a little water with the corn flour in a cup and slowly add it to the sauce while stirring constantly. When the sauce has thickened, serve the lamb shanks with the sauce in a gravy boat on the side.
- Roasted potatoes and parsnips, along with your favourite green vegetable. Yorkshire puddings work too!
- If you like your onions, you can always substitute the onion with 8 whole, peeled shallots. At the end of the cooking time, remove them with the lamb, skip the sauce blending step (nr.8) and just thicken the sauce.
- Category: Mains
- Cuisine: French
- Serving Size: 1 serving
- Calories: 473.2
- Sugar: 2.5 g
- Sodium: 345.5 mg
- Fat: 16.9 g
- Saturated Fat: 4.5 g
- Carbohydrates: 11.3 g
- Fiber: 2.5 g
- Protein: 49.2 g
- Cholesterol: 145.2 mg