Lamb shanks are delicious no matter how they’re cooked, but this slow-cooked version sees them roasted for around two hours to really lock in that delicious flavour – making the meat so tender and succulent, it will fall off the bone!
The dish is ideal when you’re cooking for a crowd, as once you throw all the shanks in the oven, you’re free to mingle with your guests! Serve these up on a bed of fluffy, creamy mashed potato and enjoy!
- 1 cup plain flour
- 8 large French-trimmed lamb shanks
- 2 tablespoons olive oil
- 2 large onions, unpeeled, cut into 1cm slices
- 2 garlic cloves, crushed
- 2 cups beef consomme
- 3/4 cup red wine (such as merlot)
- 1/3 cup maple syrup
- 2 tablespoons cornflour
- 2 tablespoons cold water
- Salt, to season
- Preheat oven to 180C. Place flour and salt and pepper in shallow dish. Lightly coat shanks with flour. Heat oil in saucepan over high heat. Cook shanks, in batches, for 3 to 4 minutes or until browned. Transfer to a large roasting pan.
- Add onions and garlic to saucepan. Cook over medium heat for 2 to 3 minutes or until soft. Add consomme, wine and maple syrup. Stir to combine. Bring to the boil. Season with salt and pepper.
- Pour over shanks and cover pan tightly with foil. Roast for 1 1/4 hours. Remove foil. Turn shanks and roast for 45 minutes or until tender.
- Transfer shanks to platter and cover to keep warm. Strain cooking liquid through a sieve. Discard onions. Return liquid to pan. Mix cornflour and water in a bowl until smooth. Stir into liquid and bring to the boil, stirring, over high heat. Reduce heat to medium-low and simmer for 5 minutes or until reduced slightly. Pour over shanks. Serve.