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Mediterranean Style Stove Top Lamb Shanks Casserole Recipe

Ingredients

How to make it

  • Pour 2tbsp oil into a large heavy base casserole dish or frying pan, heat on a medium high temperature and add the lamb shanks;
  • Cook, turning as required, for some 5 minutes or so, or until the shanks are browned on all sides;
  • Remove meat and set aside;
  • Add a touch wine to deglaze the pan a bit then pour in the other 2tbsp oil;
  • Reduce heat to lowish, add the pancetta and gently cook, stirring occasionally, for some 3 minutes or so until golden but not crispy;
  • Add the shallots, leek and garlic and cook for a further 1 minute;
  • Add the carrot, celery and red pepper and continue cooking for a further 4 minutes or so until all slightly softened;
  • Sprinkle the flour over the mixture, stirring for up to a minute or so to mix well;
  • Add the wine, thyme, tomatoes and puree, increase heat to high and mix everything together well;
  • Return the shanks to the pan, bring the mixture to the boil and reduce the wine and liquid by about half;
  • Add the stock with a few turns of pepper mill, again stirring and mixing in well and bring to the boil;
  • Reduce heat and cook a few minutes to allow gravy to thicken slightly;
  • Cover and simmer, checking regularly and turning the shanks every 40 to 45 minutes or so, for some 2½ hours or so or until the meat is cooked and falling off the bone;
  • Remove meat from the pan and allow to rest;
  • Increase heat, taste for seasoning, and thicken the gravy to taste and consistency required;
  • Remove the thyme sprigs.

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The Cook

DonSpain Marbella, Spain

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