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
  1. It’s up to you when you prepare the crispy Parmesan crumbs

  2. They can be made a couple of days in advance if necessary

  3. Heat the olive oil in a wok or saucepan and add the breadcrumbs

  4. Fry for a couple of minutes until golden and crunchy

  5. Transfer to a bowl, sprinkle over the Parmesan and toss to coat the crumbs

  6. Preheat the oven to 180ºC/fan 160ºC/gas 4

  7. Heat the oil in a heavy ovenproof casserole dish until very hot

  8. Season the lamb shanks and add to the pan

  9. Sear all over until lightly golden and then remove from the casserole on to a plate

  10. Reduce the heat slightly and add the onion, celery, carrot and garlic and cook for about 5 minutes until softened

  11. Stir in the aubergine and continue to cook for a further couple of minutes

  12. Add the red wine, passata, stock, red wine vinegar, bay leaves, rosemary and olives

  13. Bring to a simmer and then return the lamb shanks to the casserole, covering them as much as possible in the sauce

  14. Cover with a lid and place in the oven for 2 to 2½ hours

  15. (If you left it longer, it wouldn’t be the end of the world: the lamb would literally be falling off the bone

  16. ) Remove the lid and stir in the cannellini beans

  17. Return to the oven for a final 30 minutes of cooking, minus the lid

  18. 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


Leave a Reply

Your email address will not be published. Required fields are marked *