Prep Time - 20 Min | Cook Time - 240 Min | Cook Time - 10 Min
Prep Time - 20 Min | Cook Time - 240 Min | Cook Time - 10 Min
Lamb
10 x lamb shanks
125g plain flour for dusting
Sea salt and cracked pepper
60ml olive oil
Braise
60g garlic cloves, crushed
100g brown onion, diced
100g celery, diced
100g carrots, diced
4 bay leaves
½ bunch thyme
10g dried oregano
1.5lt stock
1kg tomato passata
250ml red wine
To Finish
Lamb braising liquid
Micro herbs
Serving Suggestions
White polenta
Steamed asparagus
Pre-heat oven to 160◦C, full dry heat.
Lightly flour lamb shanks, season with salt and cracked black pepper. Place half the oil in a large, heavy based frying pan over a moderately high heat. Cook lamb shanks for 8 minutes or until golden. Set aside.
Return frying pan to the heat, add remaining oil. Sauté the garlic, onion, celery, carrots, bay leaves, fresh thyme and dried oregano. Cook for 5 minutes, stirring occasionally or until vegetables are lightly caramelised. Place in a deep gastronorm, top with lamb shanks.
Add stock to pan, bring to the boil. Add tomato passata and red wine, bring to the boil and simmer for 8 minutes, to reduce. 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, a little braising liquid, micro herbs and steamed asparagus.
