Slow-cooked Italian Lamb Shanks
I love cooking at home on Sunday afternoons. It's my happiest place, especially in the kitchen. I enjoy the relaxed vibe of ending the weekend with some footy on in the background, a glass of wine in hand, and the fire warming the house in winter or a cool breeze flowing through in summer. This is one of my favorite weekly rituals, and I always make sure there are leftovers for the start of the week.
Ingredients
- 2 Tbsp olive oil
- 4 lamb shanks
- 1 red onion, diced
- 3 celery sticks, diced
- 2 Tbsp tomato paste
- 1 cup red wine, 250 ml
- 2 cups chicken stock, 500 ml
- 5 cloves garlic, crushed
- 1 Tbsp lemon zest, finely grated
- 2 cups arborio rice
- 1 red capsicum
- 1 cup green peas
Instructions
- Heat the oven to 180°C / Gas 4. Add oil to a large oven-proof frying pan, brown shanks, then add diced vegetables and tomato paste. Cook for a few minutes
- Add red wine and stock plus all the other ingredients except rice
- Top up with water to cover the shanks.
- Cover with foil and roast for 90 mins at 180°c in the preheated oven (you may need to top up with water along the way)
- After 60 minutes, cook the rice following packet instructions.
- Once the rice and shanks are cooked, remove the shanks from the pan and shred the meat.
- Add the shredded meat to the liquid and add the rice.
Notes
Serve:
Individual bowls with a sprinkle of fresh herbs such as parsley or basil.
A bowl of grated parmesean.
A full bodied red wine!
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