Slow-cooked lamb shank with braised vegetables recipe
This simple Greek dish is the perfect slow-cook supper. After searing lamb shanks and gently frying vegetables, everything goes in the oven to braise in a rich red wine and port sauce.
Recipe from Mazi by Christina Mouratoglou & Adrien Carré (published by Mitchell Beazley, £25).
Ingredients
- 6 lamb shanks
- 500 ml port
- 500 ml red wine
- 1 pinch sweet paprika
- 4 cloves
- 2 pinches ground cinnamon
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp olive oil
- 1 large carrot, peeled and roughly sliced
- 1 white onion, roughly sliced
- 2 celery sticks, roughly sliced
- 4 garlic cloves, halved
- 5 sprigs of thyme
- 2 bay leaves
- 2 tbsp tomato purée
- 2 ripe tomatoes, grated
Details
- Cuisine: Greek
- Recipe Type: Lamb
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 120 mins
- Serves: 6
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6.
- Season the lamb shanks with salt and pepper. Heat a drizzle of olive oil in a large saucepan over a medium-high heat and sear the lamb shanks for 3–5 minutes on each side until browned. Transfer them to a roasting tray.
- Replace the oil in the lamb pan with a fresh drizzle. Add the carrot, onion, celery, garlic, thyme sprigs and bay leaves and sauté over a medium heat for 8–10 minutes until the vegetables have softened.
- Add the tomato purée, tomatoes, port and red wine, then stir in the spices and bring to the boil.
- Once starting to boil, transfer the contents of the pan to the roasting tray. Pour in enough water to fill the tray by about three-quarters or to just cover the lamb shanks, then cover the tray with foil and cook in the oven for 2 hours.
This recipe is from Mazi by Christina Mouratoglou & Adrien Carré (published by Mitchell Beazley, £25). Photography by Nicolas Buisson.
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