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Slow Roasted Lamb Shanks

Prep 40 min | Cook 3 ½ hours | Serves 18

½ cup olive oil
2 cups plain flour
18 large lamb shanks
4 large brown onion, diced
4 large carrots, diced
4 celery sticks, diced
4 garlic cloves, crushed
2 lemons, finely grated rind
1 tbs dried oregano
2.89kg Ardmona Fire Roasted Classic Diced Tomatoes
3 cups chicken stock or water
Salt and pepper, to season

Preheat oven to 150C. Heat 2 tbs oil in a large roasting pan. Lightly coat
shanks with flour and cook in batches for 10 minutes or until browned on
all sides. Transfer to a tray. Repeat with remaining shanks adding more oil
as required.
Add onions, carrots, celery, garlic, lemon rind and oregano to pan and cook, stirring occasionally, for 15 minutes or until tender. Pour Ardmona Fire Roasted Classic Diced Tomatoes and stock into pan and bring to the boil. Season with salt and pepper.
Return shanks to pan. Cover pan with a tight fitting lid or cover tightly with foil.
Roast for 3-4 hours or until meat is falling off the bone. Once cooked, remove
shanks from pan and transfer to a tray. Place pan over a high heat, bring to the boil
and simmer for 30 minutes or until sauce thickens.
Alternatively, place pan in the freezer and allow fat to set over surface of pan. Remove fat and place pan over a high heat. Bring to the boil and simmer until sauce thickens.
Serve with preferred accompaniment.