Recipes › Oregano › Braised Oregano Lamb Shanks
Braised Oregano Lamb Shanks
Tender lamb shanks slow-braised in red wine and tomatoes with a generous bunch of fresh oregano that infuses the whole dish with its warm, resinous flavour. After three hours in the oven the meat falls from the bone and the braising liquid has reduced to a glossy, deeply flavoured sauce. Serve with soft polenta or mashed potatoes to soak up every drop.
Oregano is in season now. More oregano recipes, or see what to sow this month where you are.
Ingredients
- 30 fresh oregano, half as whole sprigs, half leaves picked for finishing
- 4 lamb shanks
- 3 tbsp olive oil
- 2 large onion, roughly chopped
- 3 celery sticks, roughly chopped
- 4 cloves garlic, crushed
- 250 ml red wine
- 400 g tinned chopped tomatoes, 1 tin
- 400 ml lamb or beef stock
- 1½ tsp flaky sea salt
- 1 tsp black pepper, freshly ground
Contains: celery, sulphites.
Method
- Preheat your oven to 160°C (140°C fan). Season the lamb shanks generously with salt and pepper. Heat the olive oil in a large heavy-based casserole over a high heat and brown the shanks all over, 3 to 4 minutes per side. Remove and set aside.About 15 min
- Reduce the heat to medium. In the same pan, cook the onion and celery for 8 minutes until softened. Add the garlic and cook for 1 minute more.About 10 min
- Pour in the red wine and let it bubble for 2 minutes, scraping up any browned bits from the bottom of the pan. Add the tomatoes, stock, and oregano sprigs. Bring to a simmer.About 5 min
- Return the shanks to the casserole, making sure they are mostly submerged. Cover tightly with a lid and transfer to the oven. Braise for 3 hours, turning the shanks once halfway through.About 180 min
- Remove the lid and braise for a final 20 minutes to reduce and concentrate the sauce. Discard the spent oregano sprigs, taste and adjust seasoning, then scatter with fresh oregano leaves to serve.About 20 min
Tips
- Brown the shanks in batches if your casserole is not large enough — crowding creates steam instead of a proper sear.
- The shanks can be braised a day ahead and gently reheated — the flavour actually improves overnight.
Ring the changes
- Add a handful of Kalamata olives and capers in the final 20 minutes for a more Mediterranean flavour.
Keeping it
Keeps in the fridge for 3 days. Freeze for up to 3 months. Reheat gently in the casserole with a splash of stock over a low heat.
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More from the same crop
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1 h 15 min · medium · Oregano
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