Lamb shanks with tomato, red onion and basil salsa

Flavoursome tomato salsa with tender roasted shanks.
recipes, lamb, roast
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Recipe from: 10 June 2015
Preparation time: 30 min
Cooking time: 2h


  • 15
    olive oil
  • 4
    lamb shanks
  • 1
    onion, chopped
  • 2
    cloves garlic, crushed
  • 125
    red wine
  • 30
    tomato paste
  • freshly chopped rosemary
  • 1
    bay leaf
  • 2
    tomatoes, peeled and diced
  • 6
    anchovy fillets, chopped
  • SALSA:
  • 4
    tomatoes, diced
  • 1
    red onion, finely chopped
  • handful of basil leaves, roughly torn
Servings: Change Serving


Preheat the oven to 180°C.

Heat the oil in a heavy bottomed casserole and fry the shanks, two at a time, until golden brown. Sauté the onion in the same casserole until golden brown and soft, and then add the garlic. Stirfry for another minute.

Add the wine, tomato paste, rosemary, bay leaf, tomatoes and anchovies and bring to the boil. Place the shanks back in the casserole, cover and roast in the oven for about 2 hours or until the meat is soft.

Make the salsa

Mix the tomato, onion and basil. Season to taste.

Remove the casserole from the oven. Take out the shanks, set them aside and keep them warm. Then reduce the sauce to a thick consistency and pour over the shanks. Serve with the salsa.

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Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.

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