Ingredients
- 2 TenderBites Lamb Shanks (about 500g each)
- 2 tbsp olive oil
- 1 large white onion, chopped
- 4 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 1 cup red wine (optional; can replace with beef broth)
- 2 cups beef broth
- 1 can (400g) crushed tomatoes
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
- 2 bay leaves
- 1 tsp salt, or to taste
- ½ tsp black pepper
- 1 tbsp soy sauce (for a Pinoy twist)
- Chopped parsley for garnish
Optional sides: mashed potatoes, steamed rice, or buttered vegetables.
Meat You'll Need
Tender, fall-off-the-bone lamb shanks simmered slowly in a rich tomato and red wine sauce — a comforting dish perfect for weekend dinners or special occasions.
Preparation
- Season the Lamb: Pat the lamb shanks dry with paper towels. Rub generously with salt and pepper.
- Sear for Flavor: In a large pot or deep pan, heat olive oil over medium-high heat. Brown the lamb shanks on all sides, about 3–4 minutes per side. Remove and set aside.
- Build the Base: In the same pan, sauté onion, garlic, carrots, and celery until softened and fragrant. Stir in tomato paste and cook for 1 minute.
- Deglaze: Pour in red wine to deglaze the pan, scraping up any browned bits. Let simmer for 2 minutes until slightly reduced.
- Slow Simmer: Add crushed tomatoes, beef broth, soy sauce, rosemary, and bay leaves. Return the lamb shanks to the pot, ensuring they’re submerged in the sauce.
- Cook Until Tender: Cover and simmer on low heat for 2 to 2½ hours, turning occasionally, until the meat is fork-tender and the sauce is rich.
(Alternatively, bake covered at 160°C for 2½ hours.) - Finish & Serve: Remove bay leaves and rosemary sprigs. Adjust seasoning to taste. Garnish with chopped parsley and serve with mashed potatoes or steamed rice.
Cooking Tips
- Use local substitutes: If red wine isn’t available, use a mix of beef broth and 1 tbsp vinegar for similar depth.
- Thicker sauce: Simmer uncovered for the last 15 minutes to reduce the sauce further.
- Make ahead: Lamb shanks taste even better the next day — reheat gently to serve.
- Pairing tip: Enjoy with mashed potatoes, buttered corn, or garlic rice for a Filipino touch.
