4 lamb shanks, seasoned with salt and pepper and dusted with flour
3 tablespoons extra virgin olive oil
Salt & pepper, to season
1 large brown onion, large dice
4 cloves garlic, crushed
4 carrots, large dice
6 sticks of celery, large dice
6 potatoes, large dice
2 tablespoon, dried oregano
1 Cup of good quality red wine
1 x 700g jar Le Conserve Della Nonna Lampomodoro (tomato puree)
Large handful of roughly chopped Italian parsley
Heat half of the oil in a heavy based pot. Sauté vegetables, onion and garlic until the onion is soft but not coloured. Remove and set aside. Add remainder of oil and the lamb. Cook over medium heat until browned all over.
Add wine to deglaze pan. Once the wine has deglazed and reduced down then returned the vegetables to the pot. Stir in the tomato puree and oregano. Bring to boil then reduce heat to low simmer.
Cover and cook for at least 2-2.5 hours until meat is tender. Adjust salt and pepper then add chopped parsley. Serve with a crunchy Italian loaf. Note: any extra sauce remaining makes a great pasta sauce when pureed and freezes well.
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