Lamb Shanks with Creamy Tomato Sauce and Salsa Verde

COOK TIME
Over 2 hrs. Over 2 hrs.
SERVES
4-6 4-6
Lamb Shanks with Creamy Tomato Sauce and Salsa Verde
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

For the lamb shanks:
  • 3 Tbsp. olive oil
  • 6 lamb shanks
  • Sea salt and freshly ground black pepper, to taste
  • 4 carrots, sliced
  • 3 red onions, sliced
  • 6 sprigs rosemary
  • 1½ cups white wine
  • 1½ cups beef stock
  • 2 x 400g canned cherry tomatoes
  • 1 Tbsp. tomato paste
  • 1 cup cream
For the salsa verde:
  • 20g flat leaf parsley
  • 10g fresh mint
  • 2 Tbsp. capers
  • 2 anchovy fillets
  • 1 tsp Dijon mustard
  • Olive oil
To serve:
  • Beetroot hummus
  • Yoghurt
  • Seasonal fruit like plums or figs, halved
  • Pomegranate rubies
  • Micro greens
  • A squeeze of lemon

  • Method

  • 1
    Preheat the oven to 140°C.
  • 2
    Sear the lamb shanks in olive oil in a Le Creuset 24cm Signature Round Casserole, until browned. Remove and set aside. Add all the vegetables, herbs and garlic in the same casserole over a medium heat and fry until golden. Pour out the excess oil and deglaze the pan with a little bit of wine. Slowly add the remaining wine and the stock, stirring continuously. Add the lamb shanks back in, cover with the lid and braise in the oven for 2 hours, or until the meat falls away easily from the bone.
  • 3
    Strain the cooking juices and remove the shanks. Add the strained juices back into the casserole through a fine strainer, then add the cherry tomatoes and tomato paste with seasoning. Simmer for 20 minutes before adding the cream. Bring to a boil and cook until reduced to a sauce. Add the shanks to the sauce to heat through before serving.
  • 4
    Make the salsa verde by finely chopping all the ingredients and combining with the Dijon mustard and a good glug of olive oil.
  • 5
    Top the lamb shanks with salsa verde and pomegranate rubies. Serve with a summery side of beetroot hummus and plum salad.