Total Time
3 hrs 15 min
Serves 4

 


Ingredients

  • 4 lamb shanks (around 400g / 14oz each)
  • 2 tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic, crushed or minced
  • 400g can chopped tomatoes 
  • 500ml / 1 cup red wine
  • 500ml / 1 cup beef stock
  • 100ml BLACK MAMBA CAYENNE CHILLI SAUCE
  • 2 tbsp freshly chopped rosemary

Instructions

  1. Preheat the oven to 180C and pat the lamb shanks dry with kitchen roll and season well. 
  2. Heat half the olive oil in a large saucepan over medium-high heat.
  3. Sear the lamb shanks until browned all over and then remove and set aside. 
  4. Add the remaining oil and add the onion. Cook for 5-6 minutes until softened and starting to highly brown and then add the garlic and cook for a further minute. 
  5. Add the red wine and simmer until reduced by half. 
  6. Pour in the stock, tomatoes, rosemary and BLACK MAMBA CAYENNE CHILLI SAUCE sauce and stir everything together to combine. Season well.
  7. Place the lamb in a deep baking dish and pour over the liquid. Cover with foil and place in the oven for 3 hours. 
  8. 30 minutes before the lamb is ready, remove the foil and return to the oven. 
  9. Remove the shanks and set them on a plate, covered with the foil. Pour the sauce into a saucepan, bring to a simmer and reduce until you have the consistency you want.
  10. Serve the lamb shanks with the sauce spooned over.

 


Leave a comment