paprika & red wine lamb shank

i love meat and lamb is definitely at the top of my list when it comes to meat love.
Sundays in my home are for family, cooking, eating, drinking wine and repeating this almost until bed time. whether it is a lamb roast, chicken roast, pork belly, shanks or oxtail; meat is certainly always on the menu.
lamb shank is known to be one of the ‘cheaper’ cuts of meat and needs long, slow cooking. the taste and flavour is absolutely worth the wait. i usually start the shanks off on the stove and then stick them in the oven, covered. however, this version was cooked on the stove in my dutch oven and the result…perfectly tender, beautifully aromatic, fall off the bone meat.
leftover meat can be chopped and frozen and used for a lamb pie or served on a bed of herby, spicy couscous. any leftover jus can also be frozen. this makes the most amazing sauce for any meaty pasta dish.

i served the shanks with a buttery, spicy mash and green vegetables. the sauce was served separately.

5-6 lamb shanks
flour for dusting
olive oil
3tbs butter
3 garlic cloves, sliced
1 onion, chopped
3 carrots, peeled and sliced
4 stalks celery, sliced
4 leeks, sliced
2tbs tomato paste
1 can chopped tomato
4 stalks thyme
4 stalks rosemary
3tsp paprika (not smoked)
2c red wine
2.5c beef stock
10 dried juniper berries
salt
pepper
2tbs brown sugar
2tsp cornstarch
fresh parsley, chopped
fresh chives, chopped

dust the shanks with flour. heat oil in a large pot or dutch oven and sear the shanks until brown all over. set aside.
in the same pot, add a little more olive oil and butter and cook the onion until translucent. add the carrot, celery, leek, paprika, thyme, juniper berries rosemary & tomato paste & brown sugar and cook for about 3 minutes.
add the red wine and reduce by almost half. pour the beef stock into the pot with the chopped tomato. place the shanks into the sauce. cover with cold water. bring the mixture to the boil. season with salt & pepper.
turn the heat down to a low, gentle simmer, cover with a tight fitting lid and cook for about 1.5 hours, checking every half hour.
if needed, cook the meat for a further 30 minutes.
remove the shanks from the pot and set aside. pour the stock into a blender in batches and blend until smooth. pour through a sieve into a pot. simmer until reduced to about three quarters. mix the cornstarch with 2 teaspoons water and add it to the sauce, off the heat. place the pot back on the heat and simmer on low, while stirring, until thickened.
season to taste.
place the shanks back into the sauce. garnish with parsley & chives and serve.

from my kitchen to yours, with love x

2 thoughts on “paprika & red wine lamb shank

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