Wheatbelt Lamb Shanks in Rich Gravy
Tender, fall-apart lamb shanks slow-braised in a rich red wine and rosemary gravy. Classic country comfort food from Western Australia's sheep farming heartland.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 680 kcal
Equipment
- •Heavy flameproof casserole dish or Dutch oven with lid
- •Tongs
- •Wooden spoon
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 42 g
- carbs
- 14 g
- fibre
- 3 g
- protein
- 54 g
- calories
- 680 kcal
Instructions
- 1
Preheat your oven to 160°C (140°C fan-forced).
- 2
Season the lamb shanks with salt and pepper, then dust them lightly in plain flour.
- 3
Heat the olive oil in a heavy flameproof casserole dish over medium-high heat.
- 4
Sear the lamb shanks for 3 to 4 minutes on each side until deeply browned all over.
- 5
Transfer the browned shanks onto a plate and set them aside.
- 6
Add the diced onion, carrots, and celery to the pan and cook for 5 minutes until softened.
- 7
Stir in the crushed garlic and tomato paste, cooking for 1 minute until fragrant.
- 8
Pour in the red wine, scraping up all the caramelised bits stuck to the base.
- 9
Add the beef stock, rosemary, thyme, and bay leaves, then bring the liquid to a gentle simmer.
- 10
Return the shanks and any resting juices to the dish, nestling them into the liquid.
- 11
Cover tightly with the lid and bake in the oven for 2 to 2.5 hours until meat is fork-tender.
- 12
Discard herb stems and skim any excess oil from the gravy surface before serving.
Chef's tips
Browning the meat thoroughly builds the savoury depth of the braising gravy. If you prefer a thicker sauce, remove the tender shanks at the end and simmer the gravy uncovered on the stovetop for 5 minutes.
Ingredient substitutions
- dry red wine → additional beef stock combined with 1 tbsp Worcestershire sauce
- plain flour → gluten-free plain flour or cornflour slurry
Storage
Keep cooled shanks and gravy in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Reheating
Reheat gently in a covered pot over medium-low heat with a splash of stock until piping hot throughout.
Common mistakes to avoid
- •Skipping the browning step, which results in a pale and flavourless gravy.
- •Baking at too high a temperature, causing the meat fibres to tighten instead of softening.
- •Letting the liquid boil rapidly rather than maintaining a slow, gentle braise.
Serving suggestions
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