2tablespoonsparsley leavesor your herb of choice, chopped, plus extra to serve
parmesan cheesegrated, to serve (optional)
Instructions
Preheat the oven to 180°C conventional (160°C fan-forced).
Pat the lamb shanks dry with paper towel and season well with the salt and pepper.
4 lamb shanks, 1 teaspoon sea salt , 1 teaspoon cracked black pepper
Heat 1 tablespoon of the olive oil in a large ovenproof pot over medium–high heat. Add the lamb shanks and fry off each side for about 3 minutes or until browned. Remove and set aside.
4 lamb shanks, 2 tablespoons extra virgin olive oil
Turn the heat down to medium–low. Heat the remaining tablespoon of olive oil in the same pot. Add the onion and garlic and cook for 2 minutes. Then add the chopped carrot and celery and cook for 5 minutes.
1 brown onion, 3 cloves garlic, 2 carrots, 4 celery sticks, 2 tablespoons extra virgin olive oil
Add the red wine, tomato paste, canned tomatoes, stock and parsley. Stir very well and cook for 5–10 minutes.
Place the lamb shanks into the pot, squeezing them in so they are mostly submerged in the liquid. Place in the oven with the lid on and cook for 2 hours.
4 lamb shanks
Remove the lid, give everything a stir and return to the oven for an extra 30 minutes. At this point the meat should be tender and falling away from the bone. If not, continue to cook for longer, but cover with the lid so the meat doesn’t dry out too much.
Remove from the oven and season well. Serve your slow cooked lamb shanks with mashed potato, pasta or cauliflower puree. Top with some chopped herbs and parmesan, if desired.
