Slow Cooked Lamb Shanks

Name: Slow Cooked Lamb Shanks
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 3 serving
Ingredients: 3 Top-quality lamb shanks; 1 large carrot; ½ onion; 1 celery stick; fresh parsley; 250 ml vegetable stock; 2 bottles tomato passata; salt and pepper; extra virgin olive oil

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Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings
3
Course
Main Course
Cuisine
Italian

Slow Cooked Lamb Shanks

Emily Stein

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Hungry for a dish that's both comforting and packed with flavor? Try our Slow-Cooked Lamb Shanks, a feast of top-quality lamb braised to perfection with a homemade soffritto of onions, celery, and carrots, all simmered slowly in rich tomato passata and a hearty vegetable stock. Seasoned with just the right amount of salt and pepper and finished with a sprinkle of fresh parsley, this dish is a true testament to the power of slow cooking.

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Ingredients

Servings

3 Top-quality lamb shanks
1 large carrot chopped
½ onion chopped
1 celery stick chopped
fresh parsley
250 ml vegetable stock 1 cup
2 bottles tomato passata about 1.4L
salt and pepper
extra virgin olive oil EVOO

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Instructions

Slow cooked lamb shanks start with a delicious base – my soffritto! Add extra virgin olive oil to a cast iron Dutch oven on medium heat to medium-high heat, covering the bottom of the pan.
Add in the soffritto, aka the onion, celery, and carrot, to the hot oil and stir using a wooden spoon so the vegetables are covered in oil. Cover, and cook for five minutes.
Remove the lid and stir the delicious smelling soffritto again, then start to cook the lamb shanks, adding in one at a time.
Brown the lamb shanks for five minutes on each side, using tongs to turn them over.
Turn them once again, making sure they start to change colour and leaving them for another couple of minutes on each side.
Add the vegetable stock in once the lamb shanks are golden brown on all sides.
Cover the pot and cook on medium-low heat for 10 minutes.
Next, remove the lid and add both bottles of passata to the pot. Once empty, add a small amount of water to each bottle then shake to remove all the excess sauce before adding this into the pot.
Season with as much salt and pepper as you like and switch the stove to low heat.
Stir until well combined, making sure the sauce covers the lamb.
Cover the pot and cook on low heat for three hours; this will make super tender, slow-cooked lamb shanks.
Stir the sauce every 30 minutes and flip the lamb shanks, so they don't stick until your slow-cooked lamb shanks are ready to eat.
E ora si mangia, Vincenzo’s Plate….Enjoy!