- Meat Lamb
- Cut Shank
Pro Tips
Ingredients
Lamb
- 10 x lamb shanks
- 125g plain flour for dusting
Other Ingredients
- 125g Plain flour
- Salt and pepper to season
- 60mls olive oil
- 60g garlic cloves, crushed
- Bay leaves
- 100g brown onion, diced
- 100g celery, diced
- ½ bunch thyme
- 100g carrots, diced
- 10g dried oregano
- 1.5 litres stock
- 1 kg tomato passata
- 250mls red wine
- Micro herbs to garnish
Serving Suggestions
- Polenta and asparagus to serve
Preparation
- Pre-heat oven to 160◦C, full dry heat.
- Place half the oil in a large, heavy based frying pan over a moderately high heat. Lightly flour lamb shanks, season with salt and cracked black pepper. Cook lamb shanks for 8 minutes or until golden all over. Set aside.
- Return frying pan to the heat, add remaining oil. Add garlic, bay leaves, onion, celery, while sautéing add fresh thyme followed by carrots. Cook for 5-8 minutes, stirring occasionally or until vegetables are soft and golden. Add oregano. Cook for a further 3-5 minutes or until vegetables are golden. Place in a deep gastronome, top with lamb shanks.
- Add stock to pan, bring to the boil to deglaze the pan. Add tomato pasta and red wine, bring to the boil, reduce heat and simmer for 8 minutes, to thicken slightly. Pour sauce over lamb shanks. Cover with baking paper and foil. Cook for 2 ½ to 3 hours or until meat is tender.
- Serve lamb shanks on a bed of soft white polenta, garnished with micro herbs and with steamed asparagus.
Tips
- Can be served with shaved parmesan.
- Polenta can be substituted with mashed potato
- Asparagus can be substituted with broccoli, broccolini or green beans.