6 French trimmed lamb shanks
⅓ cup plain flour, seasoned
4 garlic cloves, thinly sliced
1 onion finely diced
1 carrot finely diced
1 celery stick finely diced
½ cup medium sherry
2 cups white wine or vegetable stock
2 cups passata sauce
1 tablespoon brown sugar
2 bay leaves
2 sprigs fresh thyme
2 cups polenta cooked to serve
3 bunches broccolini steamed to serve
- Heat 2 tablespoons olive oil in a large flameproof casserole dish over medium-high heat. Dust lamb shanks with seasoned flour and cook, in two batches, for 5 min or until browned all over. Remove with a slotted spoon and set aside.
- Add garlic, onion, carrot and celery to dish and cook, stirring, for 5 min. Return shanks to pan and add the sherry, wine or stock, passata, brown sugar and herbs.
- Return to a simmer, cover the surface with baking paper then cover the pan with a lid. Reduce heat to low and cook for 1hr 30 min or until lamb is tender. Stir occasionally and add a little water to the pan if the sauce reduces too quickly.
- Season to taste with black pepper. Serve shanks on a bed of cooked polenta and steamed broccolini, or seasonal green vegetables. Top with gremolata to serve.