Name: Lamb shanks with tomato and gremolata
Prep time: 20 min
Cook time: 165 min
Total time: 185 min
Yield: 1
Ingredients: 9.20 gm olive oil; 6 lamb shanks, visible fat removed; 2 large red onions, cut into 1cm-thick slices; 1 x 810g can salt-reduced chopped tomatoes in juice; 250ml (1 cup) beef stock; 250ml (1 cup) cold water; 62.50 ml chopped fresh continental parsley stems; 20.00 ml fresh rosemary leaves; 1 tsp fresh thyme leaves; 4 large garlic cloves, chopped; 2 fresh red chillies, finely chopped; 5.00 gm ground mild paprika; Freshly ground black pepper; 305g (1 1/2 cups) risoni pasta; 40.00 ml chopped fresh continental parsley leaves; 2 tsp finely chopped fresh rosemary; 2 garlic cloves, finely chopped; 1 tsp finely grated lemon rind

Lamb shanks with tomato and gremolata

0 Likes

Prep Time:
20 minutes

Cook Time:
165 minutes

Total Time:
185 minutes

Elevate succulent lamb shanks with vibrant gremolata for added flavor and texture.

Ingredients:

9.20 gm olive oil
6 lamb shanks, visible fat removed
2 large red onions, cut into 1cm-thick slices
1 x 810g can salt-reduced chopped tomatoes in juice
250ml (1 cup) beef stock
250ml (1 cup) cold water
62.50 ml chopped fresh continental parsley stems
20.00 ml fresh rosemary leaves
1 tsp fresh thyme leaves
4 large garlic cloves, chopped
2 fresh red chillies, finely chopped
5.00 gm ground mild paprika
Freshly ground black pepper
305g (1 1/2 cups) risoni pasta
40.00 ml chopped fresh continental parsley leaves
2 tsp finely chopped fresh rosemary
2 garlic cloves, finely chopped
1 tsp finely grated lemon rind

Instructions:

Preheat the oven to 180°C, then sizzle lamb in a hot oiled casserole until beautifully browned, around 15 minutes.
Arrange onion on top of the lamb. In a bowl, mix together undrained tomatoes, stock, water, parsley stems, rosemary, thyme, garlic, chili, and paprika. Season with pepper and pour this mixture over the lamb. Cover with foil and bake in the oven for 2 1/2 hours or until the lamb is tender and easily separates from the bones.
Cook the risoni in a saucepan of boiling water according to package instructions until al dente. Drain just before serving.
Prepare the gremolata by mixing together parsley, rosemary, garlic, and lemon zest in a bowl until well combined.
Plate the risoni, place a shank on top of each plate, drizzle generously with sauce, sprinkle with gremolata, and serve alongside a bowl of steamed vegetables, if desired.

We use cookies

Similar Recipes

Lamb shanks with tomato, white beans and thyme

Lamb shanks with apple and almond couscous

Rich Italian lamb shanks

Greek-style lamb shanks with lemon and fetta

Lamb and turnip stew