Slow Roasted Lamb | Lamb Falling Off The Bone

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly.

Drizzle olive oil in a large pot and heat it up.

Brown the lamb shanks for about 10 minutes on each side.

Chop onions, red capsicum, and carrots while the lamb shanks are browning.

Add chopped onions and red capsicum to the pot and char them.

Add carrots to the pot and cook for another 10 to 15 minutes.

Preheat the oven to 150°C (302°F) with the shelf placement just below the middle.

Add tomatoes to the pot and a little bit of oil, cooking until softened.

Pour in 1 cup of grape juice and reduce the mixture by half, which takes about 10 minutes.

Once reduced, pour the mixture into the main pot with the lamb shanks.

Add vegetable stock to the pot and stir everything together.

Place the lamb shanks in the oven for 3 hours at 150°C, turning them every hour.

Prepare broccoli to steam in the microwave for 5 to 7 minutes before serving.

Roast potatoes in oil, flipping them to ensure they get crispy on all sides.

Plate the lamb shank, potatoes, and broccoli together for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens