Home » Umngazi Recipes » LAMB SHANK WITH ROSEMARY AND RED WINE

LAMB SHANK WITH ROSEMARY AND RED WINE

Posted on: July 22, 2015, in Umngazi Recipes

(This recipe serves 4)
Ingredients:

• About 4 lamb shanks – or 2 large ones
• 2 Tablespoon olive oil
• 2 Tablespoon flour ( for dusting)
• 1 large onion – cut into quarters
• 5 or 6 garlic cloves  – sliced
• 4 sprigs / branch rosemary  – fresh is best
• 3 cups beef stock
• 3 cups of red wine
• 2 bay leaves
• Salt and pepper to taste

Method:

• Cut extra fat off the lamb shank
• Put the lamb into a large bowl and dust all over with the flour

• Choose a big heavy bottomed pot and heat the oil and brown the shanks until good colour
• Take out the pot and keep to one side
• Now brown the onion – take skin off and cut into quarters
• Now add the garlic
• Put the shanks back into the pot
• Now add the red wine and half cover the lamb – let the red wine boil almost away  – until just a little  left in the pot  – about 20 minutes
• Now add stock, ( do not add all at one time – add more as you need to) , bay leaf, rosemary  – keep big on the stick and some salt and pepper to taste
• Put the  lid on the pot and simmer on low heat for as long as you can – at least 2 hours – but 3 hours would be better
• When meat is tender and falling off the bone – take out the meat and take off the lid and let the sauce thicken – turn the heat up and boil quite fast for about 10 minutes – must be thicker
• Put the sauce through a sieve and put the smooth sauce back into the pot with the meat
• Let the meat rest in the sauce
• Serve with mashed potato or soft polenta

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