This recipe was developed by Andy Wright of The Cellar Restaurant to celebrate A Little Bit of Italy in Broke. For more information about the event, please visit www.italyinbroke.com.au


Ingredients (serves 4)

  • 8 Hind quarter lamb shanks
  • 1 Sprig rosemary chopped
  • 1/2 Bunch thyme chopped
  • 8 Clove garlic, finely chopped
  • 2 Litres Lamb stock
  • 100 grams Sliced eschallots
  • 1/2 Bottle Good red wine
  • 20 mL Olive oil
  • 1 Cup Chopped flat leaf parsley
  • 3 Bay leaves

Method

  1. Marinate the lamb overnight with the garlic, herbs and red wine.
  2. Pre heat the oven to 140c, place the drained shanks in a heavy pot with a lid, brown for 10 minutes then add the saved red wine, bay leaves and the lamb stock.
  3. Cook, covered for at least 2 hours, they are ready when the bones moves freely in the shank. Leave over night in the liquid.
  4. The next day scrape off the fat and slowly reheat. Serve with some roast chats and a great bottle of Best of Vintage.


  • Delicious! IT’s a shame they’re not a scrap meat anymore but are seen as gourmet as they taste amazing.

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  • I’ve never cooked lamb shanks in my all life! Maybe I should start!!

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  • This sounds quite easy and with little handling of the meat (always struggle with that as vegetarian).

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  • Thanks,this is the perfect Winter meal,so delicious!

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  • The perfect winter dish for the family.

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  • Lamb shanks I’ve always used in soup and this will be a different way for me to try. Thanks for the recipe. Looking forward to making it.

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  • Another lovely way to have lamb shanks this winter.

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  • We love lamb shanks and this sounds wonderfully appetising.

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  • Sounds simple enough ! i should try and make this for my husband.

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  • Ooh, on this cold, wet and miserable Melbourne day, this is soooo appealing. Makes my mouth water!!

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  • Love a good lamb shank recipe, will keep this and make in winter. Thanks for sharing

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  • We love lamb shanks and this is a mouthwatering recipe.

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  • Thanks for sharing – I’ll be doing this recipe once winter comes.

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  • Love lamb shanks and ox tail in winter-now I can’t wait for winter to come

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  • Lamb shanks are my favourite.

    Reply

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