Slow Cooked Lamb Shanks with Red Wine Sauce, served with a fresh gremolata. The meat is deliciously tender and the rich, full-flavoured sauce is perfect for serving with mashed potatoes, polenta or pasta.
For the Braised Lamb Shanks
For the Gremolata
There are several ways to serve this dish. If the lamb shanks are quite small, I would serve one lamb shank per person. Alternatively, you could pull the meat from the bones, and either serve the meat in large chunks or roughly shredded and mixed through the sauce. The latter is a good option for leftovers.
WHICH TYPE OF WINE TO USE
I use Côte du Rhone red wine in my cooking (it’s the red wine which my French husband drinks on a daily basis), but any full-bodied red wine should work in this dish. Whilst you don’t need to use an expensive red wine when cooking, you should always use a wine which you would enjoy drinking – don’t cook with something you wouldn’t drink!
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.