Lamb Shanks in Red Wine

Posted March 4th, 2009 in Food | No Comments »

The weather in Perth was pretty cold last weekend.  It was windy, and I had to wear extra jacket to cover up my body.  I actually love this type of weather.  I think most people prefer sunny days, but I’m little different.  I even like typhoon or stormy weather since I was a kid.

Anyway, I decided to cook lamb shanks for dinner.  Lamb is not my favorite meat, actually.  I would normally go for chicken, beef or pork, but I just felt like lamb on that day.  I love stewed meat which is very tender and melts away on the tongue (beef, especially) so I slowly cooked lamb shanks in a pot for more than 2 hours.

It turned out just fine.  If I used a pressure cooker it’d probably be much quicker to cook, I think.

<Lamb Shanks>

  • 500 g Lamb shanks
  • 1 bottle red wine
  • 1 onion
  • 1 carrot
  • 1 parsley stalk
  • 2 cloves garlic
  • 1 tbs olive oil
    
  1. Slice onion and carrot.  Crush garlic.  Marinade lamb, vegetables, garlic and parsley in red wine for overnight.  
  2. Drain meat and vegetables.  (keep the wine)  
  3. Heat up olive oil in a pan.  Season lamb and sear.  Once the meat is nicely colored, take them out from the pan and set aside.
  4. Saute vegetables and garlic in the same pan.  When the onion become slightly transparent, place the lamb back into the pan.
  5. Add red wine.  Turn up the heat, bring to a boil and remove scum.  Place a lid and simmer several hours. 
Nice to eat with mashed potatoes, boiled pasta or fresh bread 🙂
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