All the flavours of osso bucco but we've made it with lamb shanks instead
- 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.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||2.1 g|
|Total carbohydrates||82.7 g|
|- Sugars||12.1 g|
|Dietary fibre||6.9 g|