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Mediterranean-style lamb shanks
Mediterranean-style lamb shanks
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Prep Time:
15 minutes
Cook Time:
133 minutes
Total Time:
148 minutes
Succulent shank stew to enjoy immediately or save for later.
Ingredients:
  • 20.00 ml plain flour
  • 4 French-trimmed lamb shanks
  • 36.40 gm olive oil
  • 1 medium brown onion, finely chopped
  • 1 medium carrot, peeled, finely diced
  • 2 celery stalks, finely diced
  • 69.38 gm tomato paste
  • 247.50 gm red wine
  • 410g can crushed tomatoes
  • 2 beef style stock cubes, crumbled
  • 4 fresh thyme sprigs
  • 2 dried bay leaves
  • Soft polenta (see note), to serve
  • Fresh basil leaves, to serve
Instructions:
  • In a large bowl, combine flour, salt, and pepper. Add shanks and toss to coat evenly. Heat half of the oil in a heavy-based saucepan over high heat. Brown shanks in batches for 4 to 5 minutes each, then transfer to a plate.
  • After reducing heat, proceed to heat the remaining oil in the pan. Add the onion, garlic, carrot, and celery, and cook for 3 minutes until the onion softens. Stir in the tomato paste, then add the wine, tomato, stock, 2 cups of cold water, thyme, and bay leaves. Gently place the shanks in the pan, cover with a lid, and bring to a boil. Once boiling, reduce the heat to low and simmer for 1 hour and 30 minutes.
  • Uncover the pot and let it simmer gently for 30 minutes, or until the meat is tender and easily comes off the bone. Don't forget to fish out and toss away the bay leaves before serving with a side of creamy polenta and fresh basil.

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