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Slow-braised lamb shanks with red wine and rosemary

Serves: 6
Course: Dinner
Cooking Time: 3 mins
Prep Time: 15 mins
  • The marinade:
  • 4 cloves garlic, peeled and crushed
  • Zest of 1 lemon
  • 10 shallots, peeled and left whole or 3 onion, quartered
  • 1 sprig rosemary
  • 400ml red wine
  • Sea salt and black pepper
  • The lamb:
  • 6 lamb shanks
  • 2tbs olive oil
  • 1 tin chopped plum tomatoes
  • 40g flour
  • 200ml red wine
  • 20g flat leaf parsley, finely chopped
  • To serve, mashed potato, green beans

1. Prepare the marinade the night before. Mix the garlic, lemon zest, shallots, rosemary and red wine together in a large dish or lidded container. Season with plenty of salt and pepper, then add the lamb shanks. Coat the lamb in the marinade, cover and leave to marinate overnight in the fridge.

2. The next day, reheat the oven to 180 degrees. Spread the oil on the base of a heavy roasting tray. Transfer the lamb and marinade to the tray, cover with foil and cook for an hour.

3. Remove from the oven and add the tinned tomatoes. Return to the oven to cook for a further hour, until the meat is soft and tender and comes away from the bone easily.

4. Place the lamb shanks on a plate and keep warm. Put the roasting tray over a low heat and sprinkle in the flour, blending with a whisk or wooden spoon into the cooking juices and tomatoes. Whisk in the red wine, and finally add the parsley. Taste for seasoning. Pour the thick gravy over the lamb and serve with creamy mashed potato.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer