Braised Lamb Shanks with Tomato, Olive, Rocket & Basil Sugo
Step 1: Preheat a fan forced oven to 160C.
Step 2: Season the shanks with salt and set aside.
Step 3: Place a heavy based oven-proof pot with a matching lid over a high heat.
Step 4: Pour in the olive oil and once hot, place in the shallots and garlic and fry for 4 minutes, stirring to ensure they don’t burn.
Step 5: Place in the shanks and cook until brown, then deglaze the pot with red wine and allow to simmer until the wine has reduced by half.
Step 6: Add the sugo and stock, bring to the boil, then place the lid on and move into the preheated oven. Cook for 2 ½ - 3 hours, or until the meat is falling off the bone.
Step 7: Remove the shanks from the sauce and place onto a serving platter.
Step 8: Season the sauce with salt and freshly cracked black pepper to taste. If the sauce is quite runny you can return to the stove over a high heat to reduce. When you’re happy with the thickness, pour sauce over the shanks, sprinkle over the parsley and serve with Spiced Tomato, Cornichon & Roasted Garlic Preserve.
1.1kg lamb shanks (2 x 550g shanks, preferably saltbush lamb)
60ml 1/4 cup Extra Virgin Olive Oil
100g golden shallots peeled whole
8 cloves garlic peeled whole
250ml 1 cup red wine
500g 1 jar Chilled Tomato, Olive, Rocket and Basil Sugo
250ml 1 cup Chicken Stock
To season, sea salt and freshly cracked black pepper
1/3 cup flat leaf parsley roughly chopped
150g 1 jar Spiced Tomato, Cornichon & Roasted Garlic Preserve to serve