Our Favourite Recipes
Slow Cooked Italian-Style Lamb
These full-flavoured lamb shanks gently braise in a rich Southern Italian-style tomato sauce until meltingly tender. Serve with creamy mashed potato and a classic Italian gremolata of chopped parsley and lemon zest.
Gluten Free
Buon Appetito
Ingredients
- 2 tbsp. olive oil
- 2 x 400g lamb shanks
- Salt & black pepper
- 2 medium onions, peeled & finely chopped
- 2 carrots, peeled & finely chopped
- 2 celery sticks, peeled & finely chopped
- ½ jar Sacla’ Sun-Dried Tomato Cook's Paste
- 2 bay leaves
- 2 sprigs rosemary
- 250ml dry white wine
- 750ml lamb or chicken stock (gluten free)
- 400g chopped tomatoes
- 1 lemon, zest
- 1 clove garlic, peeled & finely chopped
- Small bunch parsley, finely chopped
- Mashed potato to serve
Method
- Preheat the oven to 150ºC. Heat the oil in a large casserole dish and season the lamb with salt and pepper
- Brown the lamb shanks two at a time for 7-8 minutes until golden brown then transfer to a plate
- Add the onions, carrots and celery to the pan and cook for 10 minutes until soft
- Stir in the Paste, fry for 2 minutes then add the herbs and wine
- Bring to the boil then cook for 5 minutes until reduced by half
- Return the lamb to the casserole, pour over the stock and tomatoes and bring to a simmer
- Cover with a lid then transfer to the oven and cook for 2 1/2 hours, turning and basting the lamb halfway through cooking
- Carefully remove the lamb shanks from the sauce and transfer to a warm plate. Skim off any excess fat then set the pan over a high heat and reduce for 5 minutes
- Combine the lemon zest, garlic and parsley in a small bowl, add a spoonful of the sauce and stir to combine
- Divide the lamb shanks between four serving plates and spoon over the sauce
- Top each with a spoonful of the lemon and parsley mixture and serve with mashed potato
