Next day delivery UK mainland 5487 reviews 4.71 out 5 rating Award winning produce

Slowed Cooked Lamb Shanks in a Red Wine Sauce

The super simple comfort meal that's guaranteed to tickle your tastebuds and give you so much flavour. Fall-off-the-bone meat that holds a lot of internal marbling and collagen when slowly cooked accompanied by a smooth red wine sauce - perfect!

Slowed Cooked Lamb Shanks in a Red Wine Sauce

The super simple comfort meal that's guaranteed to tickle your tastebuds and give you so much flavour. Fall-off-the-bone meat that holds a lot of internal marbling and collagen when slowly cooked accompanied by a smooth red wine sauce - perfect!

  • Serves: 4
  • Prepare: 10 Minutes
  • Cook: 9 Hours
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

WHAT IS ORGANIC LAMB?​

All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.

Ingredients

  • 2 tbsp vegetable oil 
  • 4 organic lamb shanks
  • 1 onion, finely sliced  
  • 250ml red wine  
  • 2tbsp tomato purée 
  • 100g plain flour, seasoned with salt and pepper, for the shanks (2tbsp of plain flour for the sauce)
  • 2 carrots, chopped  
  • 2 cloves of garlic, peeled  
  • 500ml stock, vegetable, chicken or lamb  
  • 2 bay leaves 
  • 2 thyme sprigs 
  • mashed potatoes, to serve   

Method

  1. Firstly, turn on your slow cooker if not already preheated
  2. Dredge the lamb shanks in the seasoned flour and fry in a frying pan for 4-5 minutes, with half of the oil, making sure you are turning them regularly until they are browned all over. Then place them in the slow cooker once they are done
  3. Add the remaining oil to the frying pan and fry the onions gently until they start to turn translucent. Then stir in the tomato purée and flour
  4. You will then need to bring the red wine to boil, in the same pan, stirring in the flour and tomato purée until you have a smooth sauce. Then pour into the slow cooker
  5. Then add the carrots, garlic, stock, bay leaves, and thyme to the slow cooker and cook for eight hours on a low heat or five hours on a high heat. Make sure to turn the shanks over at some point during cooking
  6. After eight hours the lamb should be tender and starting to fall off the bone. If your sauce is too thin when you are coming to serving then lift out the lamb and carrots and pour the sauce into a pan and boil it rapidly until it starts to thicken
Share Print

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

WHAT IS ORGANIC LAMB?​

All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.

Frequently asked questions

  • Our lambs at Coombe Farm Organic feed on our abundant West Country pasture, thriving on a diet of grass as well as clover and herbs.

  • Organic lamb has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic lamb animal has to graze, the way that it’s food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic lamb also cover use of medicines and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.

  • Lamb refers to young meat, which is tender with a pale pink colour, where as mutton is meat from a sheep that is over two years old, at Coombe Farm Organic, our mutton comes from ewes who've retired from our breeding flock. That means they've grown to maturity naturally, have well-developed muscles and a strong skeleton. All of these things ensure their meat is strongly flavoured (but not 'gamey') and has excellent texture (but isn't stringy). Mutton's a distinctive meat that's having a bit of a renaissance at the moment.

  • When choosing lamb to purchase, it is worth carrying out some research. There are several studies that suggest organic meat is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. We believe organic lamb tastes better than commercially farmed alternatives, tasting ‘meaty’, rich, sweet and decadent. All of Coombe Farm Organic's lamb comes from our hardy flock of cross-bred sheep. The breeds we've chosen make the most of our abundant West Country pasture, thriving on a diet of grass as well as clover and herbs. Growing slowly, the lambs build hearty immune systems and strong skeletons. All of this influences the way their meat tastes and cooks, we really believe that happy animals result in the best quality and best tasting meat.