Lamb Shanks with Tomato Sauce & Salsa Verde

written by Gerhard Horn February 6, 2018

This lamb shanks recipe is the perfect comfort food for any time of the year.

Dish up some lamb shanks braised to a melting tenderness and serve with a fresh salsa verde.

Lamb Shanks with Tomato Sauce & Salsa Verde

Gerhard Horn Lamb shanks braised to a melting tenderness and served with a fresh salsa verde. Food and Wine Lamb Shanks with Tomato Sauce & Salsa Verde European Print This

Serves: 4 Prep Time: 35 muntes Cooking Time: 2 hours 30 Minutes 2 hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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

Instructions

Preheat the oven to 140°C.
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.
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.
Make the salsa verde by finely chopping all the ingredients and combining with the Dijon mustard and a good glug of olive oil.
Top the lamb shanks with salsa verde and pomegranate rubies. Serve with a summery side of beetroot hummus and plum salad.

And for desert? How about this Moerkoffie Stout Mousse?

Recipe