Lamb Shanks With Sun-dried Tomatoes

It is officially winter down under. I don’t know if this is the case in the northern hemisphere when they change seasons but here, it rains every time during the two-week transition period. That’s what I have noticed anyway since living in Sydney. What a rainy weekend and will continue to have rains for the next few days according to the weather channel. And you know what’s really nice during this kind of weather? Comfort food!  Hearty meals like this slow-cooked lamb shanks I prepared for dinner last night.Cooked in a slow-cooker for 6 hours, these hearty shanks served over freshly cooked orzo pasta tossed with butter or extra-virgin olive oil was one comfort meal fit for a cold winter night.Ingredients

(To serve 3)

  • 1 tablespoon olive oil
  • 3 lamb shanks (250-350g each)
  • 1 tsp kosher or sea salt
  • 1/2 tsp freshly ground black pepper
  • 3/4 cup dry white wine
  • 2 tablespoons each flour and tomato paste
  • 1 navel orange
  • 400g can diced tomatoes, undrained
  • 1 cup chopped onion
  • 1/2 cup sun-dried tomato halves, not marinated
  • 1 1/2 tablespoons fresh rosemary leaves
  • 4 cloves garlic, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley


1.   Heat oil in a large skillet over medium-high heat; add lamb shanks. Sear all over, turning several times, or until well-browned on all sides, about 10 minutes. Season with salt and pepper.

2.   In a 6-7 liter capacity slow cooker, whisk wine, flour and tomato paste. Remove 6 strips of orange zest with a vegetable peeler. Squeeze 1/4 cup of juice from orange; add zest and juice to wine mixture. Stir in remaining ingredients except parsley.3.   Place shanks, meat sides down, in mixture.4.   Cover; cook on low-heat setting 5 1/2 – 6 1/2 hours, until lamb is fork tender.

Now one of the good things about slow-cooking is you can do a lot of other things while waiting for the meat to cook. Go shopping, watch a movie or do some house chores. In my case, I went downtown with the hubby and had late lunch (as in 3 pm!) at this quite famous Japanese restaurant. It was my first time to dine there and first impression was good. I was pretty happy with their soft-shell crab entrée. That was really good! The yaki udon noodle dish was delicious as well. And the green and lemon tea was so refreshing, made me all warm inside indeed.

Will definitely be back for these babies!

Anyway, back to the shanks. When they are fork-tender, transfer them to a platter; cover with foil to keep warm.

To continue:

5.   Pour braising mixture from slow-cooker into a medium saucepan; skim off and discard fat from surface. Stir parsley into sauce; add salt and pepper, if needed.

6.   Serve shanks with orzo; spoon sauce over shanks and orzo.This was worth the 6-hour wait. With all the flavours developed and blended well, this was comfort food at its best!Recipe from Redbook Magazine, March 2006 issue.

This entry was published on June 3, 2012 at 7:07 pm. It’s filed under cooking, family bonding, food, recipes and tagged , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

16 thoughts on “Lamb Shanks With Sun-dried Tomatoes

  1. Lovely recipe. Here in Ireland I like to slow roast them in red wine with lots of garlic and rosemary. It works really well. Have a look here: Apologies but I am in bed on Sunday morning avoiding our ‘summer’ wind and rain and I can’t find thecshortlink on the iPad.

    • Razel Rull-Navarro on said:

      Thank you, Conor! We do that here as well … slow roasting. Just thought I’d try and follow the recipe for slow-cooker. Your recipe is lovely too. I have bookmarked it. Thanks for sharing it.

  2. Looks delicious, but I’ll imagine it, if you don’t mind! I do like rich meats like that served with a simple pasta and salad – very nice:)

  3. Kaitlyn on said:

    MMMM! too bad it’s summer here now haha! will be bookmarking this – last time I made lamb shanks it didn’t turn out this well

    • Razel Rull-Navarro on said:

      Thanks. You will like this comfy dish for winter … or late fall so you don’t have to wait long 🙂

  4. The step-by-step pictures are great! Makes me feel confident that I could pull this off myself.

  5. Your lamb shanks look delicious. It is spring here…almost summer but it doesn’t feel like it. We have had rain for four days with more to come and we have had to put our heat back on as the highs have only been 50 F. This meal would be very welcomed at our table.

    • Razel Rull-Navarro on said:

      Thanks, Karen! Been raining here as well…had a storm in Sydney last night. Really the season for comfort food 🙂

  6. Wow, that looks Great

    My Dad used to Bar B Q Shark at this house he would rent during the Summer… Loved it


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