Ingredients Checklist
- 4 large lamb shanks
- Salt and pepper
- Flour to dust
- Olive oil
- 2 large onions, peeled and sliced
- 2 cloves garlic, peeled and crushed
- 1 cup red wine
- 1 x 440g can crushed tomatoes
- Fresh herbs sprigs - oregano and rosemary
Gremolata
- 2 cloves garlic, crushed
- ¼ cup chopped flat leaf parsley
- ¼ cup chopped mint leaves
- 2 tbsp lemon zest
- Salt and pepper
- Drizzle of olive oil
Instructions
- Preheat oven to 160°C.
- Dust the lamb shanks in seasoned flour, heat the olive oil in a deep oven proof pan and seal shanks till lightly browned.
- Add onions and garlic while still over heat. Then tip in the wine and tomatoes. Stir to combine and coat the shanks. Tuck in some sprigs of fresh herbs.
- Cover the shanks with a cartouche of baking paper, pop on the lid or cover tightly with foil.
- Place in the oven to slowly cook for 2½ hours or till very tender.
- To serve, place chosen accompaniment, polenta, cous cous or mash into a large serving dish, sit shanks on top, drizzle with pan juices and garnish with fresh gremolata.
- To make gremolata, mix together all the gremolata ingredients.
