Name: Lamb shanks for two with creamy mash and gremolata
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 2 servings
Cuisine: Food
Ingredients: 30 ml olive oil; 2 medium lamb shanks; salt and black pepper to taste; 1/2 onion finely chopped; 1 small carrot finely chopped; 2 garlic cloves; a few sprigs fresh thyme leaves only; 15 ml tomato paste; 1 cup red wine; 1 x 400 g canned tomatoes chopped; 125 ml water; mashed potato or pasta or polenta, to serve; a handful fresh Italian parsley; 1 lemon zested; 1 small garlic clove finely grated (optional)

Recipe Disclaimer

Tap for method

Ingredients (15)

30 ml	olive oil
2 medium	lamb shanks
	salt and black pepper — to taste
1/2	onion — finely chopped
1 small	carrot — finely chopped
2	garlic cloves
a few sprigs	fresh thyme — leaves only
15 ml	tomato paste
1 cup	red wine
1 x 400 g	canned tomatoes — chopped
125 ml	water
	mashed potato — or pasta or polenta, to serve

Gremolata

a handful	fresh Italian parsley
1	lemon — zested
1 small	garlic clove — finely grated (optional)

Tap for ingredients

Method:

Preheat the oven to 170 C.

Heat the oil in a 26-28cm wide heavy-based casserole/pot (with lid), then fry the lamb shanks on both sides, seasoning with salt & pepper.

Remove the shanks from the pot, then add the onion, carrot and garlic, frying until golden and soft. Add the thyme and tomato paste and fry for another minute, then add the wine, tomatoes, water and stir.

Place the shanks back in the pot, bring to a simmer, then close with a lid and transfer to the oven. Roast for 2,5 to 3 hours until the meat starts to fall away from the bone.

In the meantime, make the gremolata: Use a chef’s knife to chop the parsley as finely as you can, then mix it with the lemon rind and garlic.

Serve the shanks warm on mash/pasta/polenta, scattered with the gremolata.

Supported by the Red Meat Industry of SA – Recipes developed by The Food Fox- Ilse van der Merwe and photos by Tasha Seccombe.