Lamb Shanks W. Red Wine Sauce & Gremolata

8 July 2022

Lamb Shanks W. Red Wine Sauce & Gremolata

Print Recipe
Lamb Shanks W. Red Wine Sauce & Gremolata
Course Main Dish
Servings
Ingredients
  • 3 tablespoons Vegetable oil
  • 4 lamb shanks around 2kg
  • 1 large brown onion
  • 2 celery stalks
  • 1 large carrot
  • 3 garlic cloves
  • 3 tablespoons tomato paste
  • 250 ml red wine
  • 3 400 g canned diced tomatoes
  • 500 ml chicken stock
  • 2 teaspoons sugar
  • 2 fresh bay leaves
  • 1 large orange peel
  • sea salt & freshly cracked pepper
For the Gremolata
  • 1/2 cup flat-leaf parsley finely chopped
  • 1 garlic clove finely chopped
  • zest of 1 lemon
Course Main Dish
Servings
Ingredients
  • 3 tablespoons Vegetable oil
  • 4 lamb shanks around 2kg
  • 1 large brown onion
  • 2 celery stalks
  • 1 large carrot
  • 3 garlic cloves
  • 3 tablespoons tomato paste
  • 250 ml red wine
  • 3 400 g canned diced tomatoes
  • 500 ml chicken stock
  • 2 teaspoons sugar
  • 2 fresh bay leaves
  • 1 large orange peel
  • sea salt & freshly cracked pepper
For the Gremolata
  • 1/2 cup flat-leaf parsley finely chopped
  • 1 garlic clove finely chopped
  • zest of 1 lemon
Instructions
  1. Preheat the oven to 350°F (180°C) (without fan).
  2. Heat the oil in a large oven-proof pot which will fit all of the ingredients comfortably.
  3. Sear the lamb shanks in batches until they are golden brown on all sides.
  4. While you are searing the lamb shanks, place the onion, celery and garlic into a food processor until finely chopped.
  5. Remove the lamb shanks to a plate & turn down the heat. Add the onion mixture and cook for a few minutes until the vegetables have softenend.
  6. Stir in the tomato paste and cook for a few more minutes. Add the red wine and let the mixture bubble away for a few minutes to allow the alcohol to cook off.
  7. Add the tomatoes, stock, sugar, bay leaves, and orange peel. Bring the mixture to a boil and let it simmer gently for a few minutes.
  8. Return the lamb shanks to the pan, together with any meat juices on the plate. Make sure the shanks are well-submerged in the sauce. Place the lid on the pan, and place the pan into the oven for 2 hours to braise. Check the pan every 30 minutes or so to give it a stir.
  9. After 2 hours, place the pan back on the stove on low heat. Remove the lid.
  10. Skim off and discard as much fat as you can from the sauce. At this stage, the sauce should look quite thin.
  11. Let everything simmer gently, without the lid, for about 1 hour, or until the sauce has thickened nicely and the meat is very tender. Stir the sauce occasionally to make sure that it is not sticking to the bottom of the pan.
  12. Taste the sauce for seasoning, and add salt and pepper. If it tastes too tart or sour, you might need more sugar.
  13. Make the gremolata by mixing together the parsley, garlic and lemon zest.
  14. Serve the lamb shanks with mashed potatoes and top with gremolata.
Lamb
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