This lamb shank recipe makes a delicious and comforting winter meal. The lamb is cooked until the meat is so tender, it just falls off the bone. This is a personal favourite I love to serve at dinner parties because it comes together with minimal fuss.
Despite being so easy to make, this lamb shank recipe is loaded with flavour. The orange gremolata adds a zesty touch while the parsnip mash rounds it up as a full meal. Having a glass of wine to go with it doesn’t hurt either!
- 2 tbsp olive oil
- 8 lamb shanks, french-trimmed
- 200g pancetta, roughly chopped
- 4 garlic cloves
- 2 onions, roughly chopped
- 2 tbsp fresh rosemary leaves
- 2 tbsp plain flour
- 2 cups red wine
- 3 cups beef stock
- 600ml tomato passata (sieved tomatoes)
- 2 bay leaves
- 1 tbs good quality balsamic vinegar
- 1 grated orange zest
- ½ cup flat leaf parsley
- 2 garlic cloves
- ⅓ cup toasted pine nuts
- 4 parsnips, peeled and chopped
- ¼ cup pure thin cream
- 2 garlic cloves
- Pinch of grated nutmeg
- Preheat your oven to 170C.
- Heat oil in a large casserole over medium heat. In two batches, brown the lamb shanks all over then set aside.
- Meanwhile, chop the pancetta in a food processor with the onions, garlic, and rosemary.
- Add the chopped mixture to the casserole and cook for 5-6 minutes or until onion is soft.
- Add the flour and stir the mixture for a further minute. Stir in the wine, stock, passatta, bay leaves, and vinegar.
- Return shanks to the dish and bring to a boil. Season with salt and pepper. Cover with lid and transfer to the oven for 2-2 ½ hours until the lamb is very tender.
- Meanwhile, chop the ingredients for the orange gremolata together to create a rough mixture.
- For the mash, cook parsnips in boiling salted water for 8-10 minutes until tender. Drain and whiz in a food processor with the butter, cream, and nutmeg until smooth. Season to taste.
- Sprinkle the orange gremolata over the lamb and serve with the parsnip mash.