The perfect meal for the whole family!
Recipe by Anna Montali
Photograph by Graeme Wyllie
Slow-cooked lamb shanks
- 120g (1 cup) cake flour
- salt and freshly ground black pepper, to taste
- 60ml (¼ cup) dried oregano
- 4 lamb shanks
- 50ml butter
- 80ml (1/3 cup) olive oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 x 400g tins Italian chopped tomatoes
- 3 sprigs fresh rosemary
- 6 bay leaves
In a shallow dish, combine the flour, salt, pepper and oregano. Toss the shanks through this mixture to coat and shake off any excess.
Heat the butter and oil in a roasting pan on the stove and cook the shanks until well browned on all sides. Remove from the pan and keep warm.
In the same pan, sauté the onion and garlic for a few minutes. Add the tomatoes and season well. Add the shanks, rosemary and bay leaves and bring to the boil. Reduce the heat, cover, and cook until the shanks are tender and the sauce is thick, about 2 hours.