Lamb shanks for two with creamy mash and gremolata

Lamb and Mutton SA
2 servings Prep: 10 mins, Cooking: 3 hrs
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Fall-apart lamb shanks will melt many hearts! This hearty Italian-inspired recipe for two is easy to make and will leave your hands free to decorate a memorable dinner table while the meat slowly roasts to perection. Serve with your choice of freshly cooked pasta, creamy mashed potatoes or parmesan polenta.

By Independent Contributor February 07 2023
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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
a handful fresh Italian parsley
1 lemon — zested
1 small garlic clove — finely grated (optional)
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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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