Lamb shanks in red wine recipe
Lamb Shanks in Red Wine recipe
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Ingredients
| 4 | lamb shanks |
| 500 ml | red wine |
| 120 ml | fresh lemon juice |
| 120 ml | fresh orange juice |
| ½ tsp | thyme |
| ½ tsp | oregano |
| 4 | bay leaves |
| 1 l | water |
| salt and pepper, to taste | |
| 70 ml | olive oil, 2 tbsp kept seperate |
| 4 clove(s) | garlic, minced |
| 3 | plum tomatoes, chopped |
| 120 ml | sherry |
Instructions
Prepare the marinade a day before cooking the meal: combine the wine, lemon juice, oregano, orange juice, thyme, bay leaves, water, salt, pepper, and 60ml olive oil together in a glass baking dish.
Place the lamb shanks in the marinade, cover, and let sit for 24 hours.
Remove the shanks from marinade. Strain marinade and save the bay leaves.
Heat the two tablespoon olive oil over low heat. Add the onions and garlic and sauté until the onion is soft. Remove the onion and garlic from the pan and set aside.
Add lamb shanks to pan and brown on all sides over medium heat.
Add the onions, garlic, bay leaves, tomatoes, sherry, strained marinade, and remaining seasoning. Bring to a boil.
Transfer shanks and sauce to a baking pan. Preheat oven to 150°C.
Bake uncovered oven for 3 hours or until meat is very tender.
Serve lamb shanks with sauce.
Preparation time:
ca. 1 day 30 min
easy
n/a
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