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    You are in: Home / Recipes / Italian Style Lamb Shanks Recipe
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    Italian Style Lamb Shanks

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Kookaburra's Note:

    This is our favourite recipe for lamb shanks. Good enough for guests and just glorious on a cold, winter's night served with rice, cous cous or creamy mashed potatoes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      First, you need to roast the capsicums (bell peppers).
    2. 2
      Preheat the oven to 200C (400F) or, alternatively, set grill (broiler) to high temperature.
    3. 3
      Slice capsicums into quarters lengthwise and remove stem, seeds and membrane.
    4. 4
      Coat well with olive oil and place into a roasting tin, skin side up.
    5. 5
      Cook in a hot (200°C) oven or under a hot grill until the skin begins to blacken and bubble.
    6. 6
      Remove and place capsicum pieces into a plastic bag.
    7. 7
      Seal bag and set aside until capsicums are cool.
    8. 8
      When cool, open bag and remove as much peel as possible from capsicums and set aside until needed.
    9. 9
      *Ifthis sounds like too much trouble, you could substitute a bottle (210g approx) of roasted capsicums (drained).
    10. 10
      TO PREPARE THE LAMB SHANKS: Preheat oven to moderate 180C (350F).
    11. 11
      In a large jug, combine beef stock powder, garlic powder, soup mix, red wine, and hot water, mix well.
    12. 12
      Add entire (undrained) contents of the can of peeled tomatoes to the jug, and set aside until needed.
    13. 13
      Heat oil in a large frypan (preferably an ovenproof frypan) or in a dutch oven or similar.
    14. 14
      Add lamb shanks, turn to cover well with oil, then cook on a high heat until brown all over.
    15. 15
      Remove lamb shanks from the pan and set aside.
    16. 16
      Reduce heat in pan, pour off all but 1 tablespoon of oil, and add onion, garlic, thyme and tomato paste.
    17. 17
      Cook for 3-5 minutes, or until fragrant.
    18. 18
      Now pour the contents of the jug into the pan and stir to mix well.
    19. 19
      Add lamb shanks to the pan, turning to coat well with the sauce.
    20. 20
      Increase heat and bring liquid to the boil.
    21. 21
      When liquid is boiling, cover the pan and transfer it (if ovenproof) to the centre shelf of the pre-heated oven.
    22. 22
      *Ifyour pan is not ovenproof, simply tip the shanks and their sauce into a suitable dish before transferring to the oven.
    23. 23
      Cook shanks, covered, in the oven for 2 hours at 180C (350F).
    24. 24
      After 2 hours, add the capsicums.
    25. 25
      Cover and cook for a further 30 minutes.
    26. 26
      Skim any excess fat from the top of the sauce before serving.
    27. 27
      Before serving, add freshly ground black pepper and salt to taste.
    28. 28
      Serve with steamed rice, cous cous, or mashed potatoes.

    Ratings & Reviews:

    • on December 10, 2006

      55

      An excellent recipe thanks Kooka. I was worried about it being overly salty (soup mix and stock powder) but it wasn't. I opted for the easy out and used the jarred roasted capsicums (worked wonderfully) and next time I make this I'd add a handful of pitted black olives and chopped parsley to finish. Our shanks were meltingly tender and we ate this over horseradish mashe dpotatoes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 29, 2005

      55

      Fabulous recipe, can't wait to make this one again. The meat was falling of the bone it was that tender. I browned the meat first, then put everything in my crockpot for about 8 hours on low, turned out great.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Italian Style Lamb Shanks

    Serving Size: 1 (673 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 894.4
     
    Calories from Fat 428
    47%
    Total Fat 47.5 g
    73%
    Saturated Fat 15.6 g
    78%
    Cholesterol 242.1 mg
    80%
    Sodium 1160.8 mg
    48%
    Total Carbohydrate 28.3 g
    9%
    Dietary Fiber 4.8 g
    19%
    Sugars 8.8 g
    35%
    Protein 75.2 g
    150%

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