Description
Slow-braised lamb shanks in sweet Shiraz with caramelized shallots. Comforting one-pot dinner that melts in your mouth.
Ingredients
Units
Scale
- 2.5kg lamb shanks (6 medium to large)
- 2 tbsp olive oil
- 156ml tomato paste (1 small tin)
- 6 shallots (about 170g), halved
- 2 tbsp ground coriander
- 1/2 tsp dried basil
- 1/2 tsp dried rosemary
- 30-40ml brown sugar (about 2-3 tbsp, adjust to taste)
- 2 tsp salt (add more later if needed)
- 500ml beef stock (instead of just water)
- 500ml sweet Shiraz (Jam Jar or any sweet Shiraz you like)
Instructions
- Heat oil in a heavy pot. Sauté the shallots until caramelized, then remove and set aside.
- Brown lamb shanks in batches. Season lightly with salt while searing.
- Stir in coriander, basil, and rosemary, but don’t let them burn.
- Quickly add the tomato paste and cook for 2 minutes to deepen the flavor.
- Pour in the stock and wine, scraping the pan bottom. Bring to a gentle simmer.
- Add half the shallots back to the pot.
- Cover and cook on low heat for 1.5–2 hours until the lamb is fork-tender.
- About 20 minutes before serving, stir in the remaining shallots and brown sugar.
- Taste and adjust seasoning (you may not need extra salt).
- This version gives a rich, glossy sauce that’s not overly salty or sweet, with layers of flavor.
Notes
Created, prepared, tried, and tested by Esme Slabs from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
