August 1, 2023

Lamb Shanks W. Red Wine Sauce & Gremolata

Lamb Shanks W. Red Wine Sauce & Gremolata

Course Main Dish
Cuisine Modern Australian
Servings 4


  • 3 tablespoons vegetable oil
  • 4 lamb shanks around 2kg
  • 1 large brown onion
  • 2 celery stalks
  • 1 large carrot
  • 3 garlic cloves
  • 3 tablespoons tomato paste
  • 250 ml red wine
  • 3 400 g canned diced tomatoes
  • 500 ml chicken stock
  • 2 teaspoons sugar
  • 2 fresh bay leaves
  • 1 large orange peel
  • sea salt & freshly cracked pepper

For the Gremolata

  • 1/2 cup flat-leaf parsley finely chopped
  • 1 garlic clove finely chopped
  • zest of 1 lemon


  • Preheat the oven to 350°F (180°C) (without fan).
  • Heat the oil in a large oven-proof pot which will fit all of the ingredients comfortably.
  • Sear the lamb shanks in batches until they are golden brown on all sides.
  • While you are searing the lamb shanks, place the onion, celery and garlic into a food processor until finely chopped.
  • Remove the lamb shanks to a plate & turn down the heat. Add the onion mixture and cook for a few minutes until the vegetables have softenend.
  • Stir in the tomato paste and cook for a few more minutes. Add the red wine and let the mixture bubble away for a few minutes to allow the alcohol to cook off.
  • Add the tomatoes, stock, sugar, bay leaves, and orange peel. Bring the mixture to a boil and let it simmer gently for a few minutes.
  • Return the lamb shanks to the pan, together with any meat juices on the plate. Make sure the shanks are well-submerged in the sauce. Place the lid on the pan, and place the pan into the oven for 2 hours to braise. Check the pan every 30 minutes or so to give it a stir.
  • After 2 hours, place the pan back on the stove on low heat. Remove the lid.
  • Skim off and discard as much fat as you can from the sauce. At this stage, the sauce should look quite thin.
  • Let everything simmer gently, without the lid, for about 1 hour, or until the sauce has thickened nicely and the meat is very tender. Stir the sauce occasionally to make sure that it is not sticking to the bottom of the pan.
  • Taste the sauce for seasoning, and add salt and pepper. If it tastes too tart or sour, you might need more sugar.
  • Make the gremolata by mixing together the parsley, garlic and lemon zest.
  • Serve the lamb shanks with mashed potatoes and top with gremolata.