Name: Osso buco style lamb shanks
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 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; 1/2 cup fresh parsley chopped; 1 garlic clove minced; 2 tsp lemon zest; 1 tsp orange zest optional

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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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Method:

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.