Lamb Shanks braised in Red Wine
Lamb Shanks braised in Red Wine

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, lamb shanks braised in red wine. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

The sauce does not taste winey at all, it completely transforms. Braised lamb shanks are a wonderful dish to make if you love slow-cooked meat that's tender and falls off the bone. Lamb is already tender, but the To make these braised lamb shanks you'll need a large Dutch oven or brazier — one that's big enough to accommodate the meat and stock, and safe. All Reviews for Red Wine-Braised Lamb Shanks.

Lamb Shanks braised in Red Wine is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Lamb Shanks braised in Red Wine is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have lamb shanks braised in red wine using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Lamb Shanks braised in Red Wine:
  1. Get Lamb Shanks
  2. Make ready Onion, finely sliced
  3. Make ready Red Wine
  4. Prepare Garlic, finely sliced
  5. Prepare Balsamic Vinegar
  6. Take sprig Fresh Rosemary (or 1 tbsp dried)
  7. Take Butter
  8. Take Plain Flour
  9. Get Tomato Puree

Lamb shanks smell incredible while they cook and the flavor will drive you half-crazy with anticipation! The following braised lamb shanks in red wine recipe is easy to make and the ingredients are easy to find. Preparation Heat oil in heavy large skillet over medium-high heat. Chef Fabio Viviani hits the kitchen to cook a fall-off-the-bone tender braised lamb shank in red wine sauce.

Steps to make Lamb Shanks braised in Red Wine:
  1. Heat the oven to 150C (130C fan).
  2. Put the flour in a bowl and season heavily with salt and pepper. Dust the lamb shanks in the seasoned flour.
  3. Place a heavy casserole pan on the hob on a medium heat and throw in the butter and a little oil. Once the butter is beginning to foam, add the lamb shanks to the pan (do it in batches if you need to) and brown on all sides - it should take 5-10 minutes per batch. Once they're done, remove them from the pan and set aside.
  4. Add the onions and garlic to the pan and cook for 3-4 minutes until softened. Then, remove them from the pan and put them with the lamb shanks.
  5. Put the tomato puree in the pan and fry for 30 seconds, then add the wine and vinegar. Bring the liquid to the boil, scraping the bottom of the pan to get all the tasty brown stuff!
  6. Add the lamb and onions back to the pan along with the rosemary. Put the lid on the pan and then bang it in the oven for 2 hours and a half hours.
  7. At the end of the cooking, if the red wine gravy looks too thin (it probably will), remove the shanks from it (And keep them warm) and place the pan back on the hob and boil vigorously until the desired thickness is reached.
  8. Serve! Goes great with mashed potato and french beans!

Preparation Heat oil in heavy large skillet over medium-high heat. Chef Fabio Viviani hits the kitchen to cook a fall-off-the-bone tender braised lamb shank in red wine sauce. He allows the lamb to marinate overnight in the. Braised Lamb Shanks in Red Wine are worth making If you and your family love lamb. Once you do, this recipe and method will become a family favorite.

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