Slowly Cooked Lamb Shanks

Name: Slowly Cooked Lamb Shanks
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 2 serving
Ingredients: 2 lamb shanks; 1 bottle Italian Passata - 700ml; 5 baby potatoes; table salt; 1 carrot; 1 celery; dry mixed herbs; 300 grams sliced mushrooms; extra virgin olive oil; 500 ml milk; 2 slices Italian bread; 1 stock cube; 1/4 white onion; bunch of basil

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Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings
2
Course
Main Course
Cuisine
Italian

Slowly Cooked Lamb Shanks

Emily Stein

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

2 lamb shanks
1 bottle Italian Passata - 700ml tomato sauce
5 baby potatoes
table salt
1 carrot
1 celery
dry mixed herbs
300 grams sliced mushrooms
extra virgin olive oil EVOO
500 ml milk
2 slices Italian bread
1 stock cube OR fresh veggie stock
1/4 white onion
bunch of basil

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Instructions

Preheat oven to 160℃ degrees.
Now we need to cook the lamb shanks, sauce and potatoes separate but at the same time.
Place 2 lamb shanks in a large pot, cover them with water (or fresh stock) and boil for one hour.
Once the water starts to boil, add a cube of vegetable stock.
While you are waiting for the water to boil, cut the potatoes into 4pieces and put them in a deep baking tray, adding 3 tblsp of extra virgin olive oil and a sprinkle of dried herbs on top.
Place the tray in the oven at 160℃ for 1hr.
Every 15 minutes, turn the potatoes to make sure they cook through.
THE SAUCE
Cut 1/4 of onion, 1 carrot and celery into small pieces and place them in a saucepan with 3 tblsp of extra virgin olive oil on medium heat.
Once the onions become golden, add the mushrooms (normally after 2 - 3 minutes).
Let this cook for 2 minutes then add the tomato sauce, chopped basil, a pinch of salt and dried mixed herbs.
Pour a glass of water into the sauce bottle to get the leftover sauce that’s still stuck on the sides of the bottle and pour it in
Mix well with a wooden spoon and cook for around 45min.
Add 500ml of milk, stir well and leave to simmer for 10 more minutes.
COMBINE YOUR INGREDIENTS:
Next, add the tomato sauce to the potatoes and mix well.
Add the lamb shanks to the deep baking tray and a big spoonful of stock from the pot.
Cover the tray with foil.
Put the tray in the oven for 2hr at 160℃ degrees.
Make sure you turn the lamb shanks every hour and stir the sauce.
After 2hours the lamb shanks are ready.
Toast 2 slices of bread in the oven for a couple of minutes until they get crispy. Cut them into small cubes.
E ora si mangia, Vincenzo’s Plate….Enjoy!