Italian-Style Lamb Shanks

A favourite recipe of Kitchen Warehouse Owner. A never fail dinner party option. These lamb shanks make a delicious and comforting winter meal, that is so tender the meat just falls off the bone!


  • 2 tbs Olive oil
  • 8 Lamb shanks, french-trimmed
  • 200g Pancetta, roughly chopped
  • 4 Garlic cloves
  • 2 Onions, roughly chopped
  • 2 tbs Fresh rosemary leaves
  • 2 tbs 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
  • 1/2 cup flat-leaf parsley leaves
  • 2 Garlic cloves
  • 1/3 cup toasted pine nuts
  • 4 Parsnips, peeled, chopped
  • 1/4 cup Pure thin cream
  • 2 Garlic cloves
  • Pinch Grated nutmeg


  1. 1 Preheat oven to 170C. Heat oil in a large flameproof casserole over medium heat.
  2. In two batches, brown the lamb shanks all over, the set aside.
  3. Meanwhile, chop the pancetta in a food processor with onions, garlic and rosemary.
  4. Add the chopped mixture to the casserole and cook for 5-6 minutes or until onion is soft.
  5. Add the flour to the pan and cook, stirring, for a further minute. Stir in the wine, stock, passatta, bay leaves abd vinegar.
  6. Return shanks to the dish and bring to boil. Season with salt and pepper. Cover with lid and transfer to the oven for 2-2 1/2 hours until the lamb is very tender.
  7. Meanwhile, chop all the gremolata ingredients together to create a rough mixture.
  8. For the mash, cook parsnips in boiling salted water for 8-10 minutes until tender, then drain and whiz in a food processor with the butter, cream and nutmeg until smooth.Season to taste.
  9. Serve the lamb with the mashed parsnip and beans and spinkled with the gremolata

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