6 servings
Prep: 20 mins,
Cooking: 2 hrs 30 mins
Lamb shanks braised in the oven with vegetables, garlic, wine, and fresh herbs, served with creamy sweet corn polenta.
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Ingredients (22)
4 | lamb shanks |
1/4 cup | flour |
2 tsp | salt |
1 tsp | black pepper |
4 tbsp | butter |
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 |
2 | bay leaves |
400 g | tinned tomatoes — crushed |
1 tbsp | tomato paste |
500 ml | lamb stock |
For the gremolata
1/2 cup | fresh parsley — chopped |
1 | garlic clove — minced |
2 tsp | lemon zest |
1 tsp | orange zest — optional |
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