Entree: New Zealand – South Island – Canterbury Lamb Shanks (Slow-braised Canterbury-style lamb shanks in a rosemary and red-wine gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Total 2 hrs 45 min

Ingredients

- 4 lamb shanks, approx. 1 lb (450 g) each
- Salt and freshly ground black pepper to taste
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour for dusting
- 2 medium onions, chopped, about 10 oz (285 g)
- 3 garlic cloves, crushed
- 2 medium carrots, cut into 1-inch (2.5 cm) pieces, about 10 oz (285 g)
- 2 parsnips, cut into 1-inch (2.5 cm) pieces, about 8 oz (225 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine (preferably local Central Otago or similar)
- 2 cups (480 ml) beef or lamb stock
- 1 cup (240 ml) canned diced tomatoes
- 2 sprigs fresh rosemary plus 1 tsp (1 g) chopped extra
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) balsamic vinegar (optional)
- 2 tbsp (30 g) chopped fresh parsley for garnish

Instructions

1. Preheat oven to 325°F (165°C). Season the lamb shanks generously with salt and pepper, then lightly dust with flour, shaking off excess.
2. In a large heavy ovenproof pot or Dutch oven over medium-high heat, warm olive oil and butter. Brown the shanks on all sides until well colored, about 8–10 minutes total. Transfer shanks to a plate.
3. Add onions to the pot and cook until softened and starting to brown, about 6–8 minutes. Add garlic, carrots, and parsnips and cook 3–4 minutes more.
4. Stir in tomato paste and cook 1–2 minutes. Pour in the red wine to deglaze the pot, scraping up browned bits; simmer until reduced by about half, 4–6 minutes.
5. Return the shanks to the pot. Add stock, diced tomatoes, rosemary sprigs, thyme, bay leaves, Worcestershire sauce, and balsamic if using. Bring to a simmer.
6. Cover the pot and transfer to the oven. Braise for 2 to 2½ hours, until the meat is very tender and beginning to fall from the bone.
7. Remove shanks and keep warm. Skim fat from the sauce and place pot over medium heat to reduce and thicken the braising liquid to a glossy gravy, about 8–10 minutes. Taste and adjust seasoning.
8. Spoon sauce over the shanks, sprinkle with chopped parsley, and serve with mashed potatoes, roasted kumara, or buttered greens.