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Slowly Cooked Lamb Shanks

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

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

Ingredients

  • 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 lices Italian bread
  • 1 stock cube OR fresh veggie stock
  • 1/4 white onion
  • bunch of basil

Instructions

    Cup of Yum
  1. Preheat oven to 160℃ degrees.
  2. Now we need to cook the lamb shanks, sauce and potatoes separate but at the same time.
  3. Place 2 lamb shanks in a large pot, cover them with water (or fresh stock) and boil for one hour.
  4. Once the water starts to boil, add a cube of vegetable stock.
  5. 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.
  6. Place the tray in the oven at 160℃ for 1hr.
  7. Every 15 minutes, turn the potatoes to make sure they cook through.
  8. THE SAUCE
  9. 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.
  10. Once the onions become golden, add the mushrooms (normally after 2 - 3 minutes).
  11. Let this cook for 2 minutes then add the tomato sauce, chopped basil, a pinch of salt and dried mixed herbs.
  12. 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
  13. Mix well with a wooden spoon and cook for around 45min.
  14. Add 500ml of milk, stir well and leave to simmer for 10 more minutes.
  15. COMBINE YOUR INGREDIENTS:
  16. Next, add the tomato sauce to the potatoes and mix well.
  17. Add the lamb shanks to the deep baking tray and a big spoonful of stock from the pot.
  18. Cover the tray with foil.
  19. Put the tray in the oven for 2hr at 160℃ degrees.
  20. Make sure you turn the lamb shanks every hour and stir the sauce.
  21. After 2hours the lamb shanks are ready.
  22. Toast 2 slices of bread in the oven for a couple of minutes until they get crispy. Cut them into small cubes.
  23. E ora si mangia, Vincenzo’s Plate….Enjoy!