Ingredients:

  • 4 Lamb Shanks (approx. 350-400g / 12–14oz each), trimmed of excess silver skin
  • 1 tbsp (15 ml) Olive Oil (or neutral oil with a high smoke point)
  • 1 tsp (5g) Coarse Sea Salt
  • ½ tsp (2.5g) Freshly Ground Black Pepper
  • 2 tbsp (30g) All-Purpose Flour (Plain Flour)
  • 1 large Red Onion, finely diced (approx. 200g / 7oz)
  • 2 medium Carrots, peeled and diced (approx. 150g / 5oz)
  • 2 sticks Celery, diced (approx. 100g / 3.5oz)
  • 4 cloves Garlic, minced
  • 2 tbsp (30g) Tomato Purée (Tomato Paste)
  • 2 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 1 bay Leaf
  • 375 ml (1 ½ cups) Dry, full-bodied Red Wine (e.g., Cabernet Sauvignon or Merlot)
  • 60 ml (¼ cup) Ruby Port (or substitute with good quality Balsamic Vinegar)
  • 750 ml (3 cups) Hot Chicken or Beef Stock (low sodium)

Instructions:

  1. Prep the Lamb: Pat the shanks bone-dry using paper towels. Lightly dust the shanks with the combined seasoned flour (salt, pepper, and flour).
  2. Searing the Meat: Preheat the Dutch oven over medium-high heat. Add the oil. Once shimmering, sear the shanks in batches until deeply browned on all sides (approximately 2 minutes per side). Remove the shanks and set them aside.
  3. Sauté Aromatics: Reduce the heat to medium. Add the diced onion, carrots, and celery (the mirepoix) to the pot. Cook gently for 8–10 minutes, scraping up the browned bits (the fond) from the bottom, until the vegetables are softened.
  4. Enrich the Base: Stir in the minced garlic and tomato purée. Cook for 1 minute until the purée darkens slightly and smells fragrant.
  5. Deglaze: Pour in the Red Wine and Ruby Port. Bring to a rapid simmer, scraping the bottom of the pot vigorously to lift any remaining fond. Reduce the liquid by about one-third (approx. 5 minutes).
  6. Combine and Submerge: Return the seared lamb shanks to the pot. Add the bay leaf, thyme, and rosemary. Pour in the hot stock until the liquid covers about two-thirds to three-quarters of the shanks.
  7. Final Setup: Bring the liquid to a gentle simmer on the hob. Preheat the oven to 160°C (325°F).
  8. The Braise: Place the lid securely on the Dutch oven and transfer it to the preheated oven. Braise for 3 hours.
  9. Check for Doneness: After 3 hours, test the lamb; it should be tender enough to pull easily off the bone. If necessary, return to the oven for another 30 minutes.
  10. Resting: Carefully remove the shanks from the pot and cover them loosely with foil to keep them warm.
  11. Strain the Liquid: Pour the braising liquid through a fine-mesh sieve into a saucepan, pressing down on the vegetables to extract maximum flavour. Discard the solids and herbs.
  12. Reduction: Bring the liquid to a rolling simmer over medium-high heat. Reduce the sauce until it coats the back of a spoon and has reached your desired consistency (15–20 minutes).
  13. Seasoning Check: Taste the jus and adjust the salt and pepper. Add a tiny pinch of sugar if the flavor is too acidic.
  14. Serve: Spoon the rich jus over the rested lamb shanks immediately.