Slow Cooked Italian-Style Lamb

Name: Slow Cooked Italian-Style Lamb
Prep time: THMS
Cook time: THMS
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

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.

Cook Time

3hrs

Serves

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

How to make the recipe

Step 1

Preheat the oven to 150¬∫C. 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