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Slow Cooked Lamb Shanks Australian Style
At a Glance
- Prep
- 60 minutes
- Cook
- 180 minutes
- Total
- 3 hrs 15 min
- Yield
- 6.00 serving(s)
Categories
- Main
Cuisine
- Australian
Cooking Method
- stew
Difficulty
- Medium
Dietary
- None
Allergens
- Possible Celery — check ingredient labels
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Slow Cooked Lamb Shanks Australian Style brings together 6 meaty lean lamb shanks, 1 tablespoon olive oil, 3 red onions, chopped in a practical dish for home cooking. It takes about 3 hrs 15 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 6 meaty lean lamb shanks
- 1 tablespoon olive oil
- 3 red onions, chopped
- 3 carrots, sliced in rings
- 3 parsnips, sliced in rings
- 3 stalks celery, sliced
- 1/4 cup plain flour
- 6 -8 sprigs fresh rosemary
- 1/2 cup mint leaf
- 6 bay leaves
- 1 liter stock or 1 liter water
- 500 ml red wine, to taste
- 1 teaspoon white pepper
- 2 teaspoons mild paprika
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Instructions
Sweat the onions in oil an ovenproof casserole or crockpot.
Add carrot, parsnip, celery and mix.
Put flour, pepper, paprika in a paper or plastic bag and add lamb shanks one at a time, shake to coat.
Place the coated shanks in the casserole or pot on top of the vegetables.
Combine stock and wine and pour around the shanks covering them completely.
Place Rosemary, Bay and Mint on top of the meat.
Cook slowly in the oven for at least 3 hours at a temperature of about 160C the longer the better.
Top up with stock or wine if necessary.
To serve, remove the herbs and discard; serve on a plate with mashed potato and a good bottle of wine.
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