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  2. lamb shank recipe

Lamb shank osso bucco

All the flavours of osso bucco but we've made it with lamb shanks instead - by Chantal Walsh
  • 14 Oct 2015
Lamb shank  osso bucco
Cook: 105 Minutes - easy - Serves 6 - nut-free - dairy-free - egg-free
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All the flavours of osso bucco but we've made it with lamb shanks instead

Ingredients

6 French trimmed lamb shanks

⅓ cup plain flour, seasoned

4 garlic cloves, thinly sliced

1 onion finely diced

1 carrot finely diced

1 celery stick finely diced

½ cup medium sherry

2 cups white wine or vegetable stock

2 cups passata sauce

1 tablespoon brown sugar

2 bay leaves

2 sprigs fresh thyme

2 cups polenta cooked to serve

3 bunches broccolini steamed to serve

Method

  1. Heat 2 tablespoons olive oil in a large flameproof casserole dish over medium-high heat. Dust lamb shanks with seasoned flour and cook, in two batches, for 
5 min or until browned all over. Remove with a slotted spoon and set aside.
  2. Add garlic, onion, carrot and celery to dish and cook, stirring, for 5 min. Return shanks to pan and add the sherry, wine or stock, passata, brown sugar and herbs.
  3. Return to a simmer, cover the surface with baking paper then cover the pan with a lid. Reduce heat to low and cook for 1hr 30 min or until lamb is tender. Stir occasionally and add a little water to the pan if the sauce reduces too quickly.
  4. Season to taste with black pepper. Serve shanks on a bed of cooked polenta and steamed broccolini, or seasonal green vegetables. Top with gremolata to serve.
  • osso bucco recipe
  • lamb shank recipe
  • international lamb recipes

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