Slowly 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
2
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Course
Main Course
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Cuisine
Italian
Slowly Cooked Lamb Shanks
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 2 lamb shank
- 1 bottle tomato passata tomato sauce, Italian, 700 ml
- 5 baby potato
- table salt
- 1 carrot
- 1 celery
- mixed herbs dry
- 300 grams mushroom sliced
- extra virgin olive oil EVOO
- 500 ml milk
- 2 lices Italian bread
- 1 stock cube OR fresh veggie stock
- 1/4 white onion
- basil bunch
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!
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