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–+ servings

Rich & Hearty Lamb Shanks

The perfect dish to serve on those freezing nights when guests are coming over for dinner. The lamb shanks can be made the day or two before, so there is absolutely NO stress involved with this delicious and straight forward dish. Serve them alongside mashed potato, pasta or rice and a simple green salad.
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Servings 4

Ingredients
 
 

  • 4 lamb shanks
  • sea salt & cracked black pepper
  • 2 tablespoons plain flour
  • 3 tablespoons extra virgin olive oil
  • 1 leek finely diced
  • 3 cloves garlic finely diced
  • 2 carrots finely diced
  • 4 celery sticks finely diced
  • 1 zucchini finely diced
  • 3 tablespoons tomato paste
  • 1 tablespoon italian herbs dried
  • 400 g canned diced tomatoes
  • 2 cups chicken stock
  • 1 cup white wine
  • 1 cup mushrooms chopped (optional)
  • 2 tablespoons parsley leaves or your herb of choice
US Customary - Metric

Instructions
 

  • Preheat the oven to 180°C conventional (160°C fan-forced).
  • Season the shanks really well and dust in the flour.
    2 tablespoons plain flour, 4 lamb shanks
  • Heat 2 tablespoons of the olive oil in a large ovenproof pot over medium–high heat. Add the lamb shanks and fry on each side for about 3 minutes or until brown. Remove and set aside.
    4 lamb shanks, 3 tablespoons extra virgin olive oil
  • Turn the heat down to medium–low. Heat the remaining olive oil in the same pot. Add the leek and garlic and cook for 2 minutes. Then add the carrot, celery and zucchini and cook for 4–5 minutes.
    1 leek, 3 cloves garlic, 2 carrots, 4 celery sticks, 1 zucchini, 3 tablespoons extra virgin olive oil
  • Add the tomato paste, dried herbs, canned tomatoes, stock and white wine. Stir very well and cook for 5–10 minutes.
    3 tablespoons tomato paste, 1 tablespoon italian herbs, 400 g canned diced tomatoes, 2 cups chicken stock, 1 cup white wine
  • In a casserole dish or dutch oven, place the lamb shanks at the bottom, pour over the tomato and white wine mix to make sure the shanks are fully submerged. Cover with foil or the lid and cook in the oven for 3 hours.
    4 lamb shanks
  • Remove from the oven and add the mushrooms (if using). Stir well and place back in the oven for another hour. At this point the meat should be tender and falling away from the bone. If not, just continue to cook for longer.
    1 cup mushrooms
  • Remove, scatter with fresh parsley and serve.
    2 tablespoons parsley leaves

Keywords

Dinner, One Pot
Dairy Free, Egg Free, Lamb, Nut Free
Allergen Dairy-free, Egg-free, Nut-free
Protein Lamb/Veal
Category One-pot
Member Free