Slow Roasted Lamb Shanks


  • 2 tablespoons Olive oil
  • 2 400g Lamb shanks
  • Salt
  • Black pepper
  • 2 medium Onions, peeled and finely chopped
  • 2 Carrots, peeled and finely chopped
  • 2 peeled and finely chopped Celery sticks
  • 1/2 190g 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 tin Chopped tomatoes
  • 1 Lemon, zest
  • 1 clove Garlic, peeled and finely chopped
  • Small bunch Parsley, finely chopped
  • Mashed potato to serve


  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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