Lamb Shank In Red Wine Sauce Recipe

Beef has a stronger deeper flavour than chicken so will be more suited to being the sub for wine. Revel in the delight of gourmet style cooking made easy with this fall off the bone tender perfectly seasoned braised lamb shank.

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In the same frying pan put in the carrots onions garlic bay leaves and rosemary and cook slowly until nicely colored.

Lamb shank in red wine sauce recipe.

2 sticks of celery diced.
Served on a bed of hummus and drizzled with an addictive red wine sauce this recipe is elegant simple healthy and flavorful.
Ingredients 2tbsp olive oil.

Add the wine and tomato paste to the prepared stock combine well and pour over the shanks.
Bring the mixture to a boil and let it simmer gently for a few minutes.
400g can of chopped tomatoes.

1 tbsp worcestershire sauce.
Remove from pan and put into a large casserole dish to keep warm.
The wine is a key flavour for the broth in this recipe.

Add the canned tomatoes stock sugar bay leaves and orange peel.
However if you cannot consume alcohol substitute the wine with the following.
15 cups beef broth low sodium 1 cup water.

4 garlic cloves sliced.
4 4 lamb shanks.
2 tablespoons olive oil.

1 large onion sliced.
Add the red wine and let the mixture bubble away for a few minutes to allow the alcohol to cook off.
In a frypan brown the lamb shanks lightly in the olive oil.

Pour in the red wine beef stock and brown sugar into.
Place all the vegetables and the bay leaf in the base of the slow cooker.
Return the lamb shanks to the pan together with any meat juices on the plate.

In a large frying pan brown the lamb shanks on all sides in the olive oil.
1 sprig fresh thyme.
Place shanks on top and sprinkle with salt and ground pepper.

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