Lamb Shanks Recipe

Here’s a stew that’s full of flavour and sure to salve and sustain a tender tummy. The fall-off-the-bone lamb will melt in your mouth and, ...

Table of Content

1. Lamb Shanks with Gremolata Ingredients
   1. Lamb Shanks with Gremolata preparation

Here’s a stew that’s full of flavour and sure to salve and sustain a tender tummy. The fall-off-the-bone lamb will melt in your mouth and, topped with a lemony gremolata, will make your tastebuds sing and dance!

Lamb Shanks Recipe

Serves: 4

Lamb Shanks with Gremolata Ingredients

• 2 tbsp extra-virgin olive oil
• 4 lamb shanks, about 1.25kg in total
• Salt & pepper
• 2 carrots, roughly chopped
• 4 celery stalks, roughly chopped
• 4 garlic cloves, roughly chopped
• 750mL bone broth
• 4 thyme sprigs
• 1 small celeriac, peeled & diced
• 1 sweet potato, peeled & diced
• 2 parsnips, peeled & roughly chopped 

Gremolata Ingredients

• ½ cup roughly chopped flat-leaf parsley leaves
• 2 tsp lemon zest
• ¼ garlic clove, crushed or finely grated

Lamb Shanks with Gremolata preparation

1. Heat half of olive oil in large heavy-based saucepan over medium–high heat.
2. Season shanks with sea salt and freshly ground black pepper.
3. Working in batches, cook for 4–6 mins, turning occasionally, until browned all over.
4. Remove from pan and set aside.
5. Add remaining oil to pan and sauté carrot, celery and garlic for 3–4mins, or until softened.
6. Stir in broth, then return shanks to pan. Add thyme sprigs, celeriac, sweet potato and parsnip and bring to boil.
7. Reduce heat to low, cover and simmer for 2–2½ hours, or until lamb is tender and falling off the bone, turning shanks halfway through.
8. If needed, stir in a little filtered water during cooking.
9. Remove shanks from pan.
10. Remove meat from bones, break into bite-sized pieces and return to sauce (or leave meat on bone if you prefer).
11. Combine all gremolata ingredients in small bowl and sprinkle over stew.