Lamb shanks in red wine
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 4 lamb shanks
- 500ml beef stock
- 2 cups red wine
1 Brown onion, garlic, carrot and celery in a little olive oil, then add the shanks (one per person) to the pot along with 500ml stock and 2 cups red wine.
2 Bring to a boil, then reduce the heat and simmer gently for 2-3 hours, until the meat is tender and separating from the bones.
3 If you can, leave to cool for an hour (or overnight) then skim any fat from the sauce. Serve with mashed potato and a green veg.
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