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How to make Lamb shanks with tomato and gremolata

Yield = 6
Prep time: 0:20
Cook time: 2:45
Total time: 3:05

Ingredients

  • 2 teaspoons olive oil
  • 6 lamb shanks, visible fat removed
  • 2 large red onions, cut into 1cm-thick slices
  • 1 x 810g can salt-reduced chopped tomatoes in juice
  • 250ml (1 cup) Massel beef stock
  • 250ml (1 cup) cold water
  • 1/4 cup chopped fresh continental parsley stems
  • 1 tablespoon fresh rosemary leaves
  • 1 teaspoon fresh thyme leaves
  • 4 large garlic cloves, chopped
  • 2 fresh red chillies, finely chopped
  • 2 teaspoons ground mild paprika
  • Freshly ground black pepper
  • 305g (1 1/2 cups) risoni pasta

Gremolata

  • 2 tablespoons chopped fresh continental parsley leaves
  • 2 teaspoons finely chopped fresh rosemary
  • 2 garlic cloves, finely chopped
  • 1 teaspoon finely grated lemon rind

Method

  • Step 1 Preheat oven to 180°C. Heat oil in a casserole dish over medium-high heat. Add lamb and cook, turning occasionally, for 15 minutes or until brown.
  • Step 2 Place onion over the lamb. Combine undrained tomatoes, stock, water, parsley stems, rosemary, thyme, garlic, chilli and paprika in a bowl. Season with pepper and pour over lamb. Cover with foil and cook in oven for 2 1/2 hours or until the lamb comes away from the bones easily.
  • Step 3 Just before serving, cook the risoni in a saucepan of boiling water following packet directions or until al dente. Drain.
  • Step 4 Meanwhile, to make the gremolata, combine parsley, rosemary, garlic and lemon rind in a bowl. Mix well.
  • Step 5 Divide risoni among plates and top each with a shank. Spoon over sauce, sprinkle with gremolata and serve with a bowl of steamed vegetables, if desired.