Italian Braised Lamb Shanks with Crispy Parmesan Crumbs
Summary Not available
- Parmesan crumbs:
- 2 tbsp olive oil
- 1 ciabatta (standard white loaf or baguette))
- 25 g Parmesan (finely grated)
lamb shanks:
- 3 tbsp olive oil
- 1 tsp black pepper
- 4 tsp lamb shanks
- 1 large onion (finely chopped)
- 2 celery (thinly sliced)
- 1 large carrot (finely diced)
- 6 garlic (crushed)
- 1 medium aubergine (finely diced)
- 300 ml red wine
- 500 ml passata
- 200 ml chicken stock
- 1 tbsp wine vinegar
- 2 bay leaves
- 4 rosemary
- 100 g black olives
- 2 tbsp cannellini beans
It’s up to you when you prepare the crispy Parmesan crumbs
They can be made a couple of days in advance if necessary
Heat the olive oil in a wok or saucepan and add the breadcrumbs
Fry for a couple of minutes until golden and crunchy
Transfer to a bowl, sprinkle over the Parmesan and toss to coat the crumbs
Preheat the oven to 180ºC/fan 160ºC/gas 4
Heat the oil in a heavy ovenproof casserole dish until very hot
Season the lamb shanks and add to the pan
Sear all over until lightly golden and then remove from the casserole on to a plate
Reduce the heat slightly and add the onion, celery, carrot and garlic and cook for about 5 minutes until softened
Stir in the aubergine and continue to cook for a further couple of minutes
Add the red wine, passata, stock, red wine vinegar, bay leaves, rosemary and olives
Bring to a simmer and then return the lamb shanks to the casserole, covering them as much as possible in the sauce
Cover with a lid and place in the oven for 2 to 2½ hours
(If you left it longer, it wouldn’t be the end of the world: the lamb would literally be falling off the bone
) Remove the lid and stir in the cannellini beans
Return to the oven for a final 30 minutes of cooking, minus the lid
Serve the lamb with the crispy Parmesan crumbs scattered over the top, offering any extra at the table, with vegetables on the side if you like
No extra notes