Ingredients
1.1kg lamb shanks (2 x 550g shanks, preferably saltbush lamb)
100g golden shallots peeled whole
8 cloves garlic peeled whole
250ml red wine
500g Tomato, Olive, Rocket & Basil Sugo
250ml Chicken Stock
To season, sea salt and freshly cracked black pepper
1 cup flat leaf parsley roughly chopped
1.1kg lamb shanks (2 x 550g shanks, preferably saltbush lamb)
100g golden shallots peeled whole
8 cloves garlic peeled whole
250ml red wine
500g Tomato, Olive, Rocket & Basil Sugo
250ml Chicken Stock
To season, sea salt and freshly cracked black pepper
1 cup flat leaf parsley roughly chopped
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Methods
1
Preheat a fan forced oven to 160°C.
2
Season the shanks with salt and set aside.
3
Place a heavy based oven-proof pot with a matching lid over high heat.
4
Pour in the olive oil and once hot, place in the shallots and garlic and fry for 4 minutes, stirring to ensure they don’t burn.
5
Place in the shanks and cook until brown, then deglaze the pot with red wine and allow to simmer until the wine has reduced by half.
6
Add the sugo and stock, bring to the boil, then place the lid on and move into the preheated oven. Cook for 2 ½ - 3 hours, or until the meat is falling off the bone.
7
Remove the shanks from the sauce and place them onto a serving platter.
8
Season the sauce with salt and freshly cracked black pepper to taste. If the sauce is quite runny you can return it to the stove over high heat to reduce. When you’re happy with the thickness, pour sauce over the shanks, sprinkle over the parsley and serve.
1
Preheat a fan forced oven to 160°C.
2
Season the shanks with salt and set aside.
3
Place a heavy based oven-proof pot with a matching lid over high heat.
4
Pour in the olive oil and once hot, place in the shallots and garlic and fry for 4 minutes, stirring to ensure they don’t burn.
5
Place in the shanks and cook until brown, then deglaze the pot with red wine and allow to simmer until the wine has reduced by half.
6
Add the sugo and stock, bring to the boil, then place the lid on and move into the preheated oven. Cook for 2 ½ - 3 hours, or until the meat is falling off the bone.
7
Remove the shanks from the sauce and place them onto a serving platter.
8
Season the sauce with salt and freshly cracked black pepper to taste. If the sauce is quite runny you can return it to the stove over high heat to reduce. When you’re happy with the thickness, pour sauce over the shanks, sprinkle over the parsley and serve.
