Lamb shanks with red wine, onions and anchovies

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(8) Rate it

• 0:15 Prep


• 1:35 Cook


• 
  6 Servings


• Capable cooks

Savour every mouthful of slow-cooked lamb, with pan-fried polenta to soak up the juices.

Featured in
Slow cooker recipes, Winter recipes

Ingredients

• 80ml (1/3 cup) extra virgin olive oil


• 3 brown onions, halved, thinly sliced


• 65g (1/3 cup) raisins, chopped


• 1 1/2 tablespoons anchovy fillets, drained, finely chopped


• 3 garlic cloves, finely chopped


• 500ml (2 cups) red wine


• 40g (1/4 cup) plain flour


• 6 lamb shanks, French trimmed


• 1 x 410g can tomato puree


• 375ml (11/2 cups) Massel chicken style liquid stock


• 1 sprig fresh rosemary


• Rocket leaves, to serve


• Polenta, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Heat half the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring often, for 5 minutes or until soft. Add the raisin, anchovy and garlic, and cook, stirring, for 5 minutes or until the onion is golden. Add the wine and bring to the boil. Reduce heat to medium. Cook for 4 minutes or until the liquid has reduced by one-third.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, place the flour in a large bowl and season with salt and pepper. Add the lamb and toss to coat. Shake off excess. Heat the remaining oil in a large flameproof casserole dish over medium heat. Add half the lamb and cook, turning, for 5 minutes or until browned. Transfer to a plate. Repeat with the remaining lamb, reheating the dish between batches.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Return the lamb to the dish. Add the onion mixture, tomato puree, stock and rosemary. Bring to a simmer. Cover. Reduce heat to medium-low. Cook for 1 hour 20 minutes or until lamb is very tender. Discard the rosemary. Use a large metal spoon to remove excess fat from the surface. Season with salt and pepper.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Divide the lamb among serving plates. Serve with rocket leaves and the polenta squares.
  
  
  

• High protein


• Low carb


• Low kilojoule


• Lower gi

Nutrition

• 1875 kj

  Energy




• 22g

  Fat Total




• 6g

  Saturated Fat




• 3g

  Fibre




• 32g

  Protein




• 96mg

  Cholesterol




• 598.59mg

  Sodium




• 13g

  Carbs (sugar)




• 20g

  Carbs (total)

All nutrition values are per serve

Notes

Make it ahead: Prepare this recipe to the end of step 3 up to 2 days ahead. Cover the dish and store in the fridge. Reheat over medium-low heat, 20 minutes before serving. Continue from step 4 just before serving.

Cook's tip: To French trim the lamb shanks, use a sharp knife to cut the meat and fat away from the end of the shank so the bone is exposed.

• Author: Leanne Kitchen


• Image credit: Rob Palmer


• Publication: Australian Good Taste

Source: taste.com.au