Tender lamb shank that literally falls off the bone

If it’s mighty cold outside, what would be our suggestion? Turn on the oven, make yourself comfy and relish the savoury smells of a busy kitchen. Lamb shank has got to be up there with the best dishes to cook on a stormy winter’s day. Cooked until the meat falls off the bone, lamb shanks are a treat indeed. Read on, meat-loving people.

Ingredients (serves 4–6 people):

Olive oil
4 lamb shanks
1 onion, finely chopped
2 cloves garlic, crushed
Large bunch oregano, torn roughly
Handful of thyme
1 tin chopped tomatoes
½ bottle good quality red wine
Rind of 1 lemon, peeled into strips
Polenta or mash to serve
Fresh oregano leaves to garnish

Method:

1. Heat a large oven-proof pot on the stovetop and add a glug of olive oil. Season the shanks with salt and pepper, then brown in the hot pan, remove and set aside.
2. Add the onions to the pot and cook for 5–10 minutes until they are soft and translucent.
3. Add the garlic and cook for a minute, then add the herbs. Stir in the chopped tomatoes, red wine and return the shanks to the dish. Add the lemon rind.
4. Cook on the stove on a low heat, or in the oven at 140°C for at least two and a half hours. The lamb shanks should be tender and falling off the bone.

Allow about one shank per person, although they’re often rather large and can accommodate at least two people. Serve with creamy polenta or mash and fresh oregano leaves.

Winter certainly serves up some pretty delicious menu options. Will you be giving this recipe a go?