Mediterranean-style lamb shanks

Written By Jeff Ross

Mediterranean-style lamb shanks



  1 tablespoon plain flour 

  4 lamb shanks 

  2 tablespoons olive oil 

  1 medium brown onion, finely chopped 

  1 garlic clove, crushed 

  1 medium carrot, peeled, finely diced 

  2 celery stalks, finely diced 

  1/4 cup tomato paste 

  1 cup red wine 

  410g can crushed tomatoes 

  2 cups beef stock

  4 fresh thyme sprigs 

  2 dried bay leaves 

  Mash potato, to serve 

  Fresh basil leaves, to serve




Step 1

Place flour in a large bowl. Season with salt and pepper. Add shanks. Toss to coat. Heat half the oil in a large, heavy-based saucepan over high heat. Cook shanks, in batches, turning, for 4 to 5 minutes or until browned. Transfer to a plate.

Step 2

Reduce heat to medium-high. Heat remaining oil in pan. Add onion, garlic, carrot and celery. Cook for 3 minutes or until onion has softened. Add tomato paste. Stir to combine. Add wine, tomato, stock, 2 cups beef stock, thyme and bay leaves. Stir to combine. Add shanks. Cover with lid. Bring to the boil. Reduce heat to low. Simmer for 1 hour 30 minutes

Step 3

Remove lid. Simmer for 30 minutes or until meat is tender and falling off the bone. Remove and discard bay leaves. Serve with mashed potato and basil.

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