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Fine Family Butchers

Lamb Shanks

About this Recipe

Amazing lamb shanks recipe.


1 tbs olive oil
6 Meat on Maitland French-trimmed Lamb Shanks
1 large onion
3 cloves garlic, crushed
2 tbs tomato paste
1 1/2 cups dry red wine
2 cups beef stock
400g can diced tomatoes
1 tbs brown sugar
4 sprigs Rosemary


  1. Preheat oven to 150 Degrees C.
  2. Heat oil in large flameproof casserole dish, cook lamb shanks in two batches, for 5 minutes or until browned all over. Remove from dish.
  3. Add onion & garlic to same dish, cook, stirring, until onion softens. Add paste; cook, stirring, for 2 minutes. Stir in wine; bring to boil. Boil for 5 minutes until reduced by half.
  4. Return lamb to dish with stock, tomatoes, sugar and rosemary, cover; transfer to oven. Cook for two hours. Remove lid; bake for a further 1 hour or until lamb is tender. Season to taste.
  5. Serve with creamy mashed potatoes, drizzled with sauce.

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