Italian Style Lamb Shanks

Recipe by Kookaburra
READY IN: 3hrs 30mins




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