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Chef Francis Kyan's Lamb Shanks, Mash and Steamed Greens Recipe

Updated: Jan 13, 2023

Perfect lamb recipe for Australia Day


Lamb shanks are a family favourite dinner ordered at restaurants and pubs all over Australia year round. Simmered in a rich, deeply flavoured red wine sauce, the meat just slides off the bone!


Chef Francis' recipe can be cooked in your oven, on your cooktop or in a slow cooker.


Ingredients

  • 4 lamb shanks, around 400g each

  • 1 tsp each salt and pepper

  • 2 – 3 tbsp olive oil

  • 1 cup onion, finely diced

  • 3 garlic cloves, minced

  • 1 cup carrot, finely diced

  • 1 cup celery, finely diced

  • 2 1/2 cups / 625 ml full bodied red wine

  • 800g can crushed tomatoes

  • 2 tbsp tomato paste

  • 5 sprigs of thyme (tied together)

  • 2 dried bay leaves (or 4 fresh)

To Serve

  • Mashed potato

  • Steamed green vegetables ( beans/broccoli/snow peas)

Method

  1. Preheat the oven to 180 deg C.

  2. Pat the lamb shanks dry and sprinkle with salt and pepper.

  3. Heat 2 tbsp of olive oil in a heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes.

  4. Remove lamb onto a plate and drain excess fat (if any) from the pot.

  5. Turn the heat down to medium low. Heat remaining 1 tbsp of olive oil in the same pot, if needed. Add the onion and garlic, cook for 2 minutes.

  6. Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.

  7. Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine.

  8. Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged

  9. Turn stove up, bring to a simmer. Cover, then transfer to the oven for 2 hours (see notes for other cook methods).

  10. Remove from oven, remove lid, then return to the oven for another 30 minutes (so 2 1/2 hours in total). Check to ensure lamb meat is ultra tender – if not, cover and keep cooking. Ideal is tender meat but still just holding onto bone.

  11. Remove lamb onto plate and keep warm. Pick out and discard bay leaves and thyme.

  12. Strain the sauce into a bowl, pressing to extract all sauce out of the veggies. Pour strained sauce back into pot. Bring to simmer over medium heat and reduce slightly to a syrupy consistency. Taste then add salt and pepper to taste.

  13. Serve the lamb shanks on mashed potato with steamed green vegetables of your choice.

Enjoy!



Lamb Shank with Paris Mash, Braising Jus and Steam Greens (GF) is on the menu at the Restaurant.


Book a Table

Address: 698 Ocean Drive, Port Macquarie, NSW, Australia, New South Wales

Phone: +61 2 6582 0409

Email: reception@portmacquariegolf.com.au

 

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