Ingredients
- 1/4 cup olive oil
- 4 lamb shanks trimmed
- 1 large brown onion peeled and diced
- 1 carrot peeled and diced
- 1 celery stick diced
- 1 medium bulb fennel trimmed, halved and diced
- 3 cloves garlic peeled and chopped
- 1/4 cup fresh rosemary finely chopped
- 125 g smoked bacon diced
- 4 anchovies chopped
- 2 tablespoon plain flour
- 2 cups white wine 500mL
- 2 cups vegetable stock 500mL
- 1/4 cup lemon juice
- 120 g quince paste chopped
- 1/4 cup baby capers
- 1 teaspoon lemon thyme leaves
- 1 tablespoon flat leaf parsley chopped
- salt and freshly cracked black pepper
Pangrattato:
- 1 tablespoon olive oil
- 1/2 cup fresh breadcrumbs
- 1 clove garlic crushed
- 1 teaspoon lemon rind finely grated or zested
- 1 tablespoon flat leaf parsley finely chopped
Method
(Recommend serving with mashed potato and green beans!)
- Heat 1 tablespoon oil in a large heavy-based lidded casserole pan over a medium-high heat. Add shanks in batches and cook until browned on all sides. Remove from pan and set aside for later.
- Add the onion, carrot, celery, fennel, garlic, rosemary, bacon and anchovies to the pan, reduce the heat to low, cover and cook for 10 minutes or until onion is soft. Add the flour, stirring to combine and cook for 2 minutes.
- Add the wine, stock, juice and quince paste increasing heat to medium and stirring until paste dissolves.
- Return shanks to pan, bring to the boil, then reduce heat to low, cover and simmer for 2½ hours or until meat is falling off the bone.
- To finish the lamb shanks, add the capers, thyme and parsley and check seasoning, adjusting accordingly
- Meanwhile to make the pangrattato, heat the oil in a frying pan over a medium heat. Add the breadcrumbs and garlic, stirring constantly, until crispy and golden. Remove from heat, allow to cool before combining with lemon rind and parsley. Place in a small bowl and sprinkle over the shanks, when ready to serve.
- Serve lamb shanks with creamy mash potato and green beans.
