|30 ml||olive oil|
|2 medium||lamb shanks|
|salt and black pepper — to taste|
|1/2||onion — finely chopped|
|1 small||carrot — finely chopped|
|a few sprigs||fresh thyme — leaves only|
|15 ml||tomato paste|
|1 cup||red wine|
|1 x 400 g||canned tomatoes — chopped|
|mashed potato — or pasta or polenta, to serve|
|a handful||fresh Italian parsley|
|1||lemon — zested|
|1 small||garlic clove — finely grated (optional)|
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.
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