These Italian lamb shanks slow cooked in the ‘osso bucco’ style, in a rich tomato, garlic and rosemary sauce with a gremolata are absolutely sensational. If you’re out to impress, then this dish is for you. Don’t leave out the gremolata when you make it either, it turns something delicious into something heavenly!

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

Italian lamb shanks

• 4 lamb shanks
• 2-3 tablespoons flour
• 2 medium onions diced
• 3 tablespoons olive oil
• 4 medium cloves garlic chopped
• 1 cup dry white wine
• 2 cups of low salt chicken stock
• 2 x 400g cans crushed tomatoes
• 4 sticks of rosemary
• sea salt and freshly ground black pepper

for the gremolata

• 1 medium garlic clove very finely chopped
• ½ cup of packed finely chopped flat leaved parsley
• very thinly peeled (yellow part only) and finely chopped lemon rind from 1 large lemon

Italian lamb shanks method

Preheat oven to 170°C. Dust the shanks with seasoned flour.

In a large frying pan on a medium high heat, add 2 tablespoons of oil and the shanks, brown the all over and remove from the pan, transfer to a large enamel (or non reactive) oven proof casserole

Reduce the heat in the frying pan to medium low add the diced onion and remaining oil. Cook stirring occasionally for about 4-5- until soft and starting to turn colour.

Add the garlic and cook for another 1-2 minutes.

Turn the heat up and add the white wine and use a wooden spoon to ‘deglaze’ (scrap all the browned bits off) the pan.

Add the tomatoes, rosemary and stock, return the shanks to the pan bring to the boil and than transfer to the casserole (The liquid should just cover the meat so add a little more if you need to).

Add 1 teaspoon salt and a good grind of black pepper, bring to a fast simmer on the hot plate, cover casserole with a firm fitting lid and transfer to the preheated oven for about 2-3  hours ( depending on the size of the shanks), cook until the meat is tender and falling off the bone. Remove from the oven, check the seasoning.

Just before serving make the gremolata by combining the finely chopped lemon rind, parsley and garlic. Sprinkle it generously over the shanks. Serve with creamy potato mash or soft polenta and greens.

Serves 4. Preparation time 25 minutes. Cooking time 2.5 – 3.5 hours depending on the size of the shanks