Red Wine Braised NZ Lamb Shank
A classic slow-cooked dish that turns lamb shanks into something rich, tender, and full of flavour.Perfect for a relaxed weekend cook, with minimal effort and a deeply satisfying result.
15 Mins. 2.5-3 Hrs. 2
🛒 Ingredients:
- 2 New Zealand lamb shanks
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, smashed
- 1 tbsp tomato paste
- 1 cup red wine
- 2 cups beef or chicken stock
- 2 sprigs rosemary
- 2 sprigs thyme
- Salt & pepper to taste
👨🍳 Instructions:
- Season lamb shanks with salt and pepper.
- Sear in olive oil until browned on all sides. Remove and set aside.
- Sauté onion, carrot, and celery in the same pot until softened. Add garlic and tomato paste; cook for 1 minute.
- Deglaze with red wine, scraping up any browned bits. Simmer for 2 minutes.
- Add stock and herbs, then return lamb to the pot.
- Cover and braise at 160°C for 2.5–3 hours until tender.
- Serve with mash or polenta, spooning the sauce over the top.
🍽️ Serving Suggestions:
- Creamy mashed potatoes or parmesan polenta
- Roasted root vegetables
- Crusty bread to soak up the sauce
✨ Pro Tip:
Brown the lamb shanks well before braising—this builds a deep, savory base that makes your sauce unforgettable.
Follow these slow cooking tips for melt‑in‑your‑mouth lamb shanks.
This recipe uses:
