Andrew's Italian Lamb Shank
Slow-Cooked Lamb Shanks – A Winter Treat
Despite our enthusiasm for supporting local restaurants during Melbourne’s long COVID lockdown, I found myself craving something different from the usual menu. And as the only lamb-eater in my household (yes, how un-Australian), I decided it was time to treat myself to one of my favourites—slow-cooked lamb shanks.
Then came Andrew with this recipe, and honestly—it’s divine.
Ingredients (Serves 2-4)
- Lamb shanks (1 per person or 1 per 2 if large)
- Seasoned flour (plain flour with salt, pepper, or spices)
- Olive oil
- 1 large onion, chopped
- 1-2 cloves garlic, minced
- 1 carrot per 2 shanks, chopped
- 1 celery stick per 2 shanks, chopped
- 1 tin diced tomatoes or passata
- 1 tablespoon tomato paste
- ½ cup red wine
- 1 cup beef stock (approx.)
- Herb bundle (bay leaf, rosemary, thyme, parsley tied together)
- Salt and pepper
- Chilli (optional)
For Garnish (optional but highly recommended)
- Fresh parsley
- Garlic
- Lemon rind
Finely chop equal parts together for a zesty finishing touch.
Method
- Prep the Lamb: Dust lamb shanks in seasoned flour. Brown in olive oil on all sides. Set aside.
- Sauté the Vegetables: In the same pan, sauté onion, carrot, and celery with salt and pepper (and chilli if using) for about 10 minutes until softened. Add garlic and cook for another 2 minutes.
- Add Tomato Paste & Deglaze: Stir in tomato paste and cook for 1-2 minutes. Add red wine, scraping the bottom to release all the flavourful bits.
- Build the Sauce: Return lamb shanks to the pot. Add diced tomatoes and enough stock to almost cover the meat. Toss in the herb bundle.
- Slow Cook: Bring to a boil, then reduce to a simmer or place in a slow oven at 160°C. Cook gently for 1-2 hours until the meat is tender and falling off the bone.
- Season: Taste the sauce and adjust seasoning. If too acidic, balance with a pinch of sugar.
- Serve: Perfect with creamy mashed potatoes or risotto. Finish with the fresh herb, garlic, and lemon rind garnish.
Final Thoughts
Rich, comforting, and deeply satisfying—this lamb shank recipe is the ultimate winter indulgence. Serve with your favourite Barossa Shiraz or Cabernet Sauvignon for the perfect pairing.
