Slow Cooked Lamb Shanks
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
3
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Course
Main Course
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Cuisine
Italian
Slow Cooked Lamb Shanks
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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
- 3 lamb shanks top-quality
- 1 carrot chopped, large
- ½ onion chopped
- 1 celery chopped, stick
- parsley fresh
- 250 ml vegetable stock 1 cup
- 2 bottles tomato passata about 1.4L
- salt
- black pepper
- extra virgin olive oil EVOO
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!
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