Slow Cooked Lamb Shanks in Red Wine Sauce

There are some great recipes you can make at home, that can be just as good as at a gourmet restaurant, sometimes all it takes is to find the perfect recipe. This "Slow Cooked Lamb Shanks in Red Wine Sauce," recipe not only looks good, but will have them coming back for more. There are some really awesome recipes out there on the internet, but there are also some duds. There are recipes that I have made that I found on the internet, that turned out nothing like I thought they were going to. Yet, there are those that turn out so amazingly, and even better than I thought they were going to! It's always awesome to find these recipes, and it is even better when you share them with others so that they can try them out. Like Nagi, who is the curator of the Recipe Tin Eats, food blog. Even though it takes a lot of work to maintain a food blog, type up the posts with the recipes, and sometimes a little story to go along with it. And you have to take nice photos of the food as you make it, or at the very least, of the finished product. This is what helps people to decide if they want to make the recipe or not. I love seeing good photos of the recipes before I make something.

This slow cooked lamb shanks in red wine sauce, is slow cooked goodness. The red wine makes a great stock base for this ultimate comfort food, plus, the wine helps to tenderize the meat, so that it is nice and tender. You don't need to spend a lot on expensive wine, you can purchase the cheapest one you find. Lamb shanks are a favorite of the recipe creator, and likes this recipe as the slow cooking gives the tough cut of meat lots time to tenderize. Slow cooking can also be forgiving, if you leave it an hour too long, it will only make the meat more tender. You can either cook in a braising liquid or roasted. This is a classic lamb shanks recipe, similar to one used by a top Sydney restaurant called Three Blue Ducks. The one thing done differently is to get a beautiful brown crust on the lamb shanks rather than cooking the meat entirely submerged in the braising liquid the whole time, so the liquid quantity by the end of the cooking time, reduces down and half the lamb shanks are exposed above the liquid. For the full recipe details, take a look at the recipe website.

The creator of this recipe site is Nagi, who lives in Sydney, Australia, she has an obsession with food and her dog Dozer. Her recipe site shares her philosophy on food and cooking with fast, creative, clever and fresh recipes. Meals for busy weeknights, she like to come up with creative new ideas and fresh takes on favorites with shortcuts on preparation, cutting down on costs and getting creative food with style. To read more about this recipe, visit the website link below to the "Recipe Tin Eats," website.

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