|1 tsp||black pepper|
|1/4 cup||olive oil|
|2||onions — chopped|
|4||celery stalks — diced|
|4||carrots — peeled and diced|
|2||garlic cloves — crushed|
|3-4 sprigs||fresh thyme|
|2-3 sprigs||fresh rosemary|
|1 tsp||lemon zest|
|500 ml||red wine|
|400 g||tinned tomatoes — crushed|
|1 tbsp||tomato paste|
|500 ml||lamb stock|
|1/2 cup||fresh parsley — chopped|
|1||garlic clove — minced|
|2 tsp||lemon zest|
|1 tsp||orange zest — optional|
Pre-heat the oven to 170°C.
Mix together the flour, salt and pepper and dust the lamb with the seasoned flour, make sure each shank is well-covered.
Melt the butter in a large ovenproof casserole over high heat. Add the oil and place the shanks in the hot oil one at a time and brown on all sides, about 5 minutes per batch. Remove the shanks to a plate and keep on the side.
Lower the heat and sauté the onion, carrots, and celery. When tender add the garlic, thyme, rosemary and lemon zest and mix. Add the wine and loosen the bits on the bottom of the pan. Return the lamb shanks to the pan and simmer for 10 minutes.
Add the bay leaves, tomatoes, tomato paste and stock, bring to the boil. Cover the pan tightly with a lid or tinfoil and place in the oven and cook for 2 hours, basting the lamb shanks every 30 minutes. The meat should be tender but not falling off the bone.
Preparing the gremolata
In a separate bowl mix the finely chopped parsley and the garlic. Add the lemon zest and mix well.
To garnish sprinkle the gremolata over the lamb shanks just before serving.
Serve with creamy sweet corn polenta.
Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.