I just had lamb shanks two nights ago. But I watch Nigella Bites on TV today and she makes stewing lamb shanks like child’s play. So, I decided to try it myself. Went to the supermarket and looked around. Do you know that air flown meats are very expensive compared to frozen ones?
Well, at first, I saw airflown (i.e. not frozen) leg of lamb and upon enquiring, it costs RM60 per leg (i.e. RM43 per kg). So, I browsed in the frozen section and found lamb shanks going very cheap at only RM25 per kg.  Bought two and they are about 1+kg in total.
This is before I removed some of the skin and fats. Lamb shank is actually the end of the lamb leg, very, very tough and only suitable for stewing.
Did a bit of googling and found so many recipes, all different. So, I decided to make my own. Here’s my recipe:
RECIPE : STEW LAMB SHANK IN RED WINE & MARMALADE
- 2 lamb shanks about 1KG
- A bit of olive oil
- 1 large onion – chop
- 1 bulb garlic – chop
- 1 piece ginger – chop
- Dash of pepper, black pepper, salt
- Some brown sauce (i use Maggi seasoning, you can use dark soya sauce too)
- 2 tablespoon of marmalade (this is to give it a zesty taste and sweetness, replace with 1 tablespoon sugar if you like)
- 2 cups of red wine (omit and use water if you don’t have)
- herbs (whatever you can find, anything as long as it provides some fragrance, I used fresh oregano and nutmeg powder)
- 1 tablespoon cornflour for thickening
Method:
- Remove sinewy parts and visible fats from lamb shanks and wash clean
- Heat olive oil in pan and fry the lamb shanks so that it is brown and turned colour. This is to seal the juices from flowing out.
- Add garlic, ginger and onion and fry further
- Add in all the rest and stew for hours and hours till soft.
- I used the pressure cooker and it takes about 30 minutes after the 3rd ring appears.
- Add cornflour mixed with water to thicken the sauce.
After the lamb shank is ready, i.e. the meat separates from the bones, I added in some swiss brown mushroom. If you intend to have a hearty stew, you can add carrots, potatoes, celery to provide bigger portion.
Since my kids are into mashed potatoes, I made Mr. Mash (i.e. a brand of ready-mix mashed potato powder which just need to add hot boiling water. I sprinkled some cheese on top on the potato and bake for 15 minutes on high heat (200deg. C).
Another son wanted pasta so I boiled some penne, put them at the bottom of my baking tray, pour in some cream, top it with mashed potato and bake. *roll eyes*
So, here’s my estimated RM35 meal which serves the whole family and still have some leftovers. I served it with some butterhead (green vege) salad but forget to take a pic of that.  It is very easy to stew lamb shanks. The taste is out of this world. In fact, it is tastier than the one I got from Mr. Ho’s or Secret Recipe. The taste is much simpler and the red wine took away some of the heavy, flavouful, oily taste of the lamb shanks.
Have a nice Labour Day weekend to all! No posts until next week. Ta ta!
9 thoughts on “Recipe : Lamb Shanks with red wine”
boo_licious
(April 28, 2006 - 10:58 pm)Lilian – frozen lamb shanks are cheaper hence it’s always used by most restaurants. In KL not many places sell it though but I found a frozen place that does. Not sure how much I got my lamb shanks but I think they’re cheaper here – mine were two for abt RM10 but much smaller than yours.
soleilina
(April 29, 2006 - 10:34 am)went to have the lamb shank at Mr. Ho’s last night.. semua tak sedap! only the cream puff there is nice…
kampungboycitygal
(April 29, 2006 - 1:04 pm)I love pasta, mashed potato and lamb shank..Oh My..Ur recipe sounds so easy..Thanks for sharing
babe_kl
(April 29, 2006 - 3:51 pm)*drool* and *drool* and *drool*
maR
(April 29, 2006 - 6:08 pm)Oh. My. God.
It’s almost lunchtime kak lilian. Why do you torture me so???
flower
(May 2, 2006 - 10:05 am)Your lamb shank nampak yummy. Maybe I will try. Kat Perth, lamb shank ni murah and easily obtainable. Maybe next week I’ll try and suprise my hubby….
Athene
(May 16, 2006 - 11:44 am)now I know what inspired me to those lamb shank last week! ’twas the picture of the lamb shank you had at uncle ho’s. nanti i check if i managed to take any photo of it. got my shanks for about RM17 for two medium sized – larger than those served at secret recipe.
peanutking242
(May 20, 2006 - 5:38 am)try adding rosemary and some bay leaves. it brings out more flavour
toxicle
(July 14, 2006 - 8:34 pm)Don’t forgot celery. Add natural sweetness after a long stew. Thyme helps to bring out flavor too.