Sun-Dried Tomato Lamb Shanks

By The Flying Chef on May 31, 2009

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    1. olive oil
    2. 4 lamb shanks
    3. 2 medium red onions, sliced thinly
    4. 250 g mushrooms, sliced thinly
    5. 6 garlic cloves, crushed
    6. 1 cup red wine
    7. 1/2 cup port wine
    8. 1 tablespoon balsamic vinegar
    9. 1 1/2 cups water
    10. 1 teaspoon dried rosemary
    11. 1 teaspoon dried thyme
    12. 8 sun-dried tomatoes, roughly chopped
    13. 2 -3 teaspoons beef stock granules ( depending on brand and personal taste)
    14. 1 teaspoon Dijon mustard
    15. 2 -3 tablespoons cornflour
    16. parsley


  1. Heat a little olive oil in a large fry pan, add shanks and brown all over. Remove shanks and wipe pan clean.
  2. Heat a little more oil in pan add onion, mushrooms and garlic, cook stirring until onion softens and mushrooms brown slightly.
  3. In a large saucepan add onion mix and all the other ingredients, except cornflour and parsley, return shanks to pan.
  4. Bring to the boil, then reduce heat to low and cook covered about 4 hours or until lamb is falling off the bone. My shanks were quite meaty so time will vary depending on sizes of shanks.
  5. Remove shanks and cover with foil to keep warm.
  6. Mix a little water with the cornflour and add to liquid, bring to the boil and stir until mixture thickens. (It will not be super thick just a nice gravy consistency.).
  7. To Serve: Place a mound of mash on a plate, top with a shanks and pour sauce all over, garnish with parsley if desired.