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Tomato-Braised Lamb Shanks

“Having looked at recipes for lamb shanks for as long as I’ve had this blog, I decided it was about time I made them. I picked up 4 for $16 on a trip to the South Melbourne market, as well as a variety of other ingredients I needed to make this recipe. I chose this...”

Recipes | July 11, 2010
Tomato-Braised Lamb Shanks

Tomato-Braised Lamb Shanks

Having looked at recipes for lamb shanks for as long as I’ve had this blog, I decided it was about time I made them. I picked up 4 for $16 on a trip to the South Melbourne market, as well as a variety of other ingredients I needed to make this recipe.

I chose this recipe as I love tomato based sauces. I probably should have cut the tomatoes a bit smaller though, as Hamsley isn’t the world’s biggest fan of cooked tomato. However, he thought it was delicious, and happily ate the leftovers.

I started cooking them at about 1pm in the afternoon, and just LOVED the smell coming from the kitchen as they simmered away.

I served the shanks with a creamy, smooth mashed potato. I picked up a drum sift near the markets, and passed my potatoes through it before adding milk and butter.

Tomato-Braised Lamb Shanks
1 tablespoon olive oil
4 french-trimmed lamb shanks (1kg)
1 medium brown onion (150g), sliced thinly
2 medium carrots (240g), chopped finely
2 stalks celery (300g), trimmed, sliced thinly
2 cloves garlic, crushed
1/2 cup (125ml) dry red wine
1 3/4 cups (430ml) beef stock
4 medium tomatoes (600g), chopped coarsely
410g canned crushed tomatoes
2 tablespoons tomato paste
4 sprigs fresh thyme
1. Heat oil in large saucepan; cook lamb in batches until browned. Remove from pan.
2. Cook onion, carrot, celery and garlic in same heated pan, stirring, until celery softens.
3. Return lamb to pan with wine, stock, fresh and undrained tomatoes, paste and thyme, bring to the boil. Reduce heat; simmer, covered, 1 hour, stirring occasionally. Uncovered, simmer about 1 hour or until lamb is tender.Serves 4.

 

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Tomato-Braised Lamb Shanks


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Comments

13 comments on “Tomato-Braised Lamb Shanks
  1. Made2Order - July 11, 2010 at 4:38 pm

    loveeee lamb shanks! no other way then braised for sure! this is a winner for sure.

    new follower!! keep it up.

  2. Forager @ The Gourmet Forager - July 11, 2010 at 5:26 pm

    Delicious and I'm looking at slow cooking lamb shank recipes at the moment too to christen my new cast iron pot – will have to bookmark this to try in the coming weeks :)

  3. penny aka jeroxie - July 11, 2010 at 7:02 pm

    lamb shanks is such a comfort food. I love tomato based sauce as well.

  4. Mark @ Cafe Campana - July 11, 2010 at 8:29 pm

    Very good looking recipe. I love lamb shanks and they are sensational for this time of year. A tomato based sauce is always good.

  5. Amy @ cookbookmaniac - July 11, 2010 at 9:15 pm

    red wine always gives lamb an extra boost. fantastic recipe. I love loamb very much

  6. MEAN EIRENE - July 11, 2010 at 9:17 pm

    My dad made lamb shanks in the slow cooker served with crusty fresh bread, it was DIVINE. Good post!

  7. mademoiselle délicieuse - July 11, 2010 at 10:40 pm

    Absolutely perfect for winter, and with any manner of things to soak up the sauce.

  8. BuBbles - July 12, 2010 at 8:28 am

    Oh yummo! I made lamb shanks in the slow cooker for the first time last week and I'm on the search for a slightly different recipe so I'll have to try yours :)

    BuBbles
    x.

  9. Jeanne - July 12, 2010 at 10:32 am

    Looks Yummy Shellie, glad to hear Hamsley loved them and ate well. Lamb Shanks are really great buys, and make a great base to add all your soup vegies etc; Delish for these Chilly Winter days. Ask Mish?
    Hugs, Jeanne.x :)

  10. Jo - SecondHelping - July 12, 2010 at 12:34 pm

    I love lamb shanks – I made some Moroccan ones the other day that melted in the mouth.

    Your mention of picking up a drum sift reminds me that I MUST get one – or a potato ricer. I always forget I want one until I am in the middle of cooking.

  11. Agnes - July 12, 2010 at 9:59 pm

    Mhmmmm I love eating lamb shanks in winter! How did the mashed potatoes go with the drum sift? Worth the extra effort?

  12. Miss Melbourne - July 13, 2010 at 11:07 am

    I think that I might have to make this recipe on the weekend. I hope it rains while I am making it. An open fire would also be ideal :)

  13. Iron Chef Shellie - July 14, 2010 at 12:43 pm

    Hi Made2Order – Yes, I think I'll be making lamb shanks more often in winter.

    Hi Forager – oooo I hope they turned out delicious!

    Hi Penny – I totally agree, will have to cook them more often.

    Hi Mark – Thanks! I love tomato based sauces any day of the week.

    Hi Amy – Red wine is always good with slow cooking I've found out this week.

    Hi Mean Eirene – CRUSTY BREAD! I'll have to remember that for next time.

    Hi Mademoiselle Delicieuse – Couldn't agree more!

    Hi BuBbles – Let me know how yours go!

    Hi Jeanne – They certainly are good for winter.

    Hi Jo – Oh delicious! Yes, I'm glad I'm not the only one who remembers things until it's too late!

    Hi Agnes – The mashed potatoes went very well in the drum sift.. although it's only the second time I made them and my first batch was lumpy from just using a potato masher. It is worth the extra effort for silky smooth mash!

    Hi Miss Melbourne – I love cooking wintery meals when it's horrible weather outside too =)


Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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