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Slow-roasted Lamb Shanks with Tomatoes and Olives
Slow-roasted Lamb Shanks with Tomatoes and Olives is a traditional Australian recipe for a classic Greek-inspired dish of lamb shanks cooked slowly in a white wine, beef stock and tinned tomato base with anchovies, where the sauce is finished with black olives and balsamic vinegar. The full recipe is presented here and I hope you enjoy this classic Australian version of: Slow-roasted Lamb Shanks with Tomatoes and Olives.
prep time
20 minutes
cook time
140 minutes
Total Time:
160 minutes
Serves:
4
Rating: 
Tags : Lamb RecipesVegetable RecipesAustralia Recipes
Slow-roasted Lamb Shanks with Tomatoes and Olives a Classic Australian recipe for a Greek-inspired dish of lamb shanks cooked slowly in a white wine, beef stock and tinned tomato base with anchovies, where the sauce is finished with black olives and balsamic vinegar. This is a classic example of the influence of Greek cookery on Australian cuisine.
Ingredients:
8 French-trimmed lamb shanks (about 250g each)
35g plain flour
1 tbsp olive oil
2 garlic cloves, crushed
180ml dry white wine
180ml beef stock (preferably home-made)
800g (2 tins) chopped tomatoes
6 anchovy fillets, drained and coarsely chopped
1/2 tsp dried chilli flakes
1 sprig of fresh basil
150g pitted black olives
1 tsp balsamic vinegar
120ml small, fresh, basil leaves
salt and freshly-ground black pepper, to taste
Method:
Season the flour with salt and black pepper, then use to dust the lamb shanks.
Heat the oil in a 3l heat-proof casserole dish then add the lamb shanks and fry in batches, until nicely browned all over.
Remove the lamb shanks from the casserole and set aside to drain on kitchen paper.
Add the garlic and wine to the oil remaining in the casserole dish and bring to a boil. Stir in the stock, tinned tomatoes (with their juice), anchovies, chilli and basil. Stir to combine then return the lamb shanks to the pan. Bring the mixture to a boil, cove with a tight fitting lid then transfer to an oven pre-heated to 180°C and cook for 1 hour. At this time, turn the lamb over then return to the oven and cook for about 1 hour more, or until the lamb is tender and almost falling from the bone.
At this point, remove the lamb from the casserole and stir in the olives and vinegar into the tomato sauce. Place on the hob and simmer, uncovered, for 5 minutes, or until the sauce has thickened slightly. Remove the basil sprig at this point.
Arrange the lamb in a serving dish and pour over the sauce. Scatter over the extra basil leaves. Serve hot, accompanied by rice or pasta.
