Bring the spirit of an Italian Sunday lunch to your table with these slow-braised Red Wine Lamb Shanks. Cooked low and slow with Napolina Chopped Tomatoes, aromatic herbs and Napolina Red Wine Flavour Booster, this comforting dish delivers rich, deep flavour and beautifully tender meat that falls off the bone. Perfect for leisurely weekends and special occasions, it’s a true celebration of Italian-inspired home cooking.
Italian Sunday Secondo: Red Wine Roasted Lamb Shanks
Cooking Time
10 mins prep / 2.45hr cook time
Servings
2
Method:
- Begin by preheating the oven to 170°C.
- Then heat the Napolina Olive Oil in a large ovenproof pan over a medium-high heat. Season the lamb shanks generously with salt and black pepper, then sear on all sides until lightly golden. Remove from the pan and set aside.
- Using the same pan, add the onion, garlic, carrot, and celery. Cook gently over a medium heat until softened and fragrant. Pour in the lamb stock, followed by the Napolina Chopped Tomatoes and Napolina Red Wine Flavour Booster. Stir well to combine, then season to taste with salt and black pepper. Add the rosemary and thyme.
- Return the lamb shanks to the pan, cover it with a lid, and transfer it to the oven. Braise for 2½ hours, or until the meat is meltingly tender and falling away from the bone.
- Serve with your favourite roasted vegetables or, for an indulgent Italian-inspired feast, creamy cheesy polenta and tender broccolini. Buon appetito!
Ingredients
- 2 large lamb shanks
- 1 tbsp Napolina Olive Oil
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 medium carrot, grated
- 1 celery stalk, grated
- 3 tbsp Napolina Red Wine Flavour Booster
- 1 can Napolina Chopped Tomatoes
- 400ml lamb stock
- 2 sprigs rosemary
- 2 sprigs thyme
- Salt and black pepper, to taste
Video Instructions:
other recipes you may like
Explore the rich flavours of Naples and immerse yourself in our authentic Italian recipes. Your taste buds will thank you.
