Slow Roasted Lamb Shanks

On the table in 180mins

Serves 4

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 stock or chicken stock
  • 400g chopped tomatoes
  • 1 lemon, zest
  • 1 clove garlic, peeled & finely chopped
  • Small bunch parsley, finely chopped
  • Mashed potato to serve

Method

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

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