Red wine and lamb are an absolute match made in heaven. This recipe combines the flavours of carrots, onions, red wine, rosemary and thyme, making a wonderfully warming dinner dish. If you’re serving this to children, either use an alcohol-free red wine or substitute the wine for beef stock. Serve these shanks with some garlicky mashed potatoes for a satisfying meal.
- 6 lamb shanks
- 2 large carrots
- 2 onions
- 2 cloves of garlic
- 2 tbsp. fresh chopped rosemary
- 2 tbsp. fresh chopped thyme
- 2 bay leaves
- 350ml beef stock
- 300ml red wine
Chop the carrots and the onions. Mince the garlic cloves.
Preheat the oven to 200C.
Place the lamb shanks in a baking dish and poke the carrots, onions and garlic around the lamb.
Scatter the herbs over the meat and vegetables.
Pour the beef stock and red wine over the dish.
Cover the dish with foil and cook it for half an hour.
Turn the oven down to 150C and then cook for another 1 ½ - 2 hours.