Slow roasted lamb shanks recipe

Slow roasted lamb shank recipe

Cooked long and slow, so the meat is falling off the bone and the flavours are intensified to perfection, these slow roasted lamb shanks, courtesy of The People's Friend, are delicious, yet deceptively simple to make. Perfect for entertaining (or just because!)

This recipe serves four, but is easily multiplied for a crowd.

Slow roasted lamb shank

Prep time: 20 minutes
Cook time: 3 hours

Ingredients

2 tbsp olive oil

4 x 400g lamb shanks

Salt and black pepper to taste

2 medium onions, peeled and finely chopped

2 carrots, peeled and finely chopped

2 celery sticks, peeled and finely chopped

95g sun-dried tomato paste (e.g. Sacla)

2 bay leaves

2 sprigs rosemary

250ml dry white wine

750ml lamb stock or chicken stock

400g tin chopped tomatoes

1 lemon, zest only

1 clove garlic, peeled and finely chopped

Small bunch parsley, finely chopped

Mashed potato to serve

Method

Preheat the oven to 150ºC. Heat the oil in a large casserole dish and season the lamb with salt and pepper.

Brown the lamb shanks two at a time for 7-8 minutes until golden brown then transfer to a plate. Add the onions, carrots and celery to the pan and cook for 10 minutes until soft.

Stir in the tomato paste, fry for 2 minutes then add the herbs and wine. Bring to the boil then cook for 5 minutes until reduced by half.

Return the lamb to the casserole, pour over the stock and tomatoes and bring to a simmer.

Cover with a lid then transfer to the oven and cook for 2½ hours, turning and basting the lamb halfway through cooking.

Carefully remove the lamb shanks from the sauce and transfer to a warm plate. Skim off any excess fat then set the pan over a high heat and reduce for 5 minutes.

Combine the lemon zest, garlic and parsley in a small bowl, add a spoonful of the sauce and stir to combine. Divide the lamb shanks between four serving plates and spoon over the sauce.

Top each with a spoonful of the lemon and parsley mixture and serve with mashed potato.