Slow Lamb Shanks
Slow Lamb Shanks
There was a time when lamb shanks and other lesser cuts were cheap and you could create a feast with just a little extra time and care. Sadly, the whole world seems to have caught on so the taste experience remains, even if the budget advantages have evaporated! This method works for all the slowcooking […]
Servings
6
Prep time
Cook time
Recipe
Dairy Free, Gluten Free
Ingredients
- 4-6 lamb shanks
- 3 tbsp olive oil (or animal fat)
- 2 onions, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 6 garlic cloves, crushed
- 200g tin crushed tomatoes
- 500mL chicken stock
- 3 bay leaves
- Few sprigs fresh rosemary & thyme
- 1 tsp porcini powder (optional)
- Sea salt & freshly ground black pepper
Method
- Preheat oven to 120°C. Season lamb generously with salt and pepper.
- Heat 2 tbsp oil in a large, heavy-based pot over high heat. Brown lamb shanks for 8-10 mins, turning to colour all sides. Remove and set aside.
- Use residual fat in pot (add more if needed), reduce heat to medium and add onions, carrots and celery. Cook gently for 8-10 mins until softened.
- Add tomatoes, stock, bay leaves, herbs and porcini powder if using. Return lamb to pot, bring to a simmer, then cover tightly with lid or foil.
- Transfer to oven and cook for 6-8 hrs until meat is falling off the bone. Alternatively, to speed things up, cook at 180°C for 4 hrs (though slower is always better). For an overnight cook, reduce to 100°C and cook for 10-12 hrs.
- Remove from oven and rest for 10 mins. To serve, scatter with gremolata
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