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.
Preheat the oven to 150ºC. Heat the oil in a large casserole dish and season the lamb with salt and pepper
Step 2
Brown the lamb shanks two at a time for 7-8 minutes until golden brown then transfer to a plate
Step 3
Add the onions, carrots and celery to the pan and cook for 10 minutes until soft
Step 4
Stir in the Paste, fry for 2 minutes then add the herbs and wine
Step 5
Bring to the boil then cook for 5 minutes until reduced by half
Step 6
Return the lamb to the casserole, pour over the stock and tomatoes and bring to a simmer
Step 7
Cover with a lid then transfer to the oven and cook for 2 1/2 hours, turning and basting the lamb halfway through cooking
Step 8
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
Step 9
Combine the lemon zest, garlic and parsley in a small bowl, add a spoonful of the sauce and stir to combine
Step 10
Divide the lamb shanks between four serving plates and spoon over the sauce
Step 11
Top each with a spoonful of the lemon and parsley mixture and serve with mashed potato
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