Lamb Shank Recipe

Ingredients

5 Lamb Shanks

2 large onions finely chopped
375ml white wine
2x400g tins chopped tomatoes
Gremolata

For the gremolata

Zest and juice of 1 lemon

2 cloves of garlic finely chopped
¼ tsp course black pepper
¼ tsp nutmeg

Method

Roast off the lamb shanks with some salt in the oven at 180 degrees C until they are brown. While the shanks are in the oven, heat up a little olive oil in a large pan, and add the onions. Cook the onion till they are soft. Add the white wine and scrape the bottom of the pan. Add the tomato and cook a little to let the flavours infuse. Remove the tomato mixture from the heat.

 Once the lamb has turned a nice brown colour, remove them from the oven, and place them into a deep baking tray. Pour over the tomato mix. Cover the tray with foil and return the lamb to the oven. Turn the heat of the oven down to between 150-160 degrees C and cook 2 hours. Take the lamb out the oven and turn each shank over, then recover with foil and cook the lamb for another hour. The shanks are perfectly cooked with the meat is tender and coming off of the bone easily.

When the lamb is cooked, remove it from the oven and add the gremolata, and mix it in with the tomato and onion sauce.

Tips and serving suggestions

If you want to pack the flavour in with this dish, take 2 large carrots. Top and tail them, peel then and cut the carrot into medium sized cubes. Add this to the tomato before putting them into the oven. You can also add some sprigs of thyme and rosemary before you place the lamb into the oven, but just make sure to remove them before you serve.

A warm hearty dish like this is best served with rice, or even a light and fluffy mashed potato.

Bon appétit