Name: Slow-roasted lamb shanks with tomato and olives
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 8 (2kg) french-trimmed lamb shanks; 1/4 cup (35g) plain flour; salt and pepper; 1 tablespoon olive oil; 2 clove garlic, crushed; 3/4 cup (180ml) dry white wine; 3/4 cup (180ml) salt-reduced beef stock; 2 x 400g cans chopped tomatoes; 6 anchovy fillets, drained, chopped coarsely; 1/2 teaspoon dried chilli flakes; 1 sprig fresh basil; 1 cup (150g) black olives; 1 tablespoon balsamic vinegar; 1/2 cup small fresh basil leaves, extra

Slow-roasted lamb shanks with tomato and olives

Slow-roasted lamb shanks with tomato and olives that will melt in your mouth. The richness of the sauce adds another layer to the already intense, deep flavours of slow-roasted lamb.

Ingredients

8 (2kg) french-trimmed lamb shanks

1/4 cup (35g) plain flour

salt and pepper

1 tablespoon olive oil

2 clove garlic, crushed

3/4 cup (180ml) dry white wine

3/4 cup (180ml) salt-reduced beef stock

2 x 400g cans chopped tomatoes

6 anchovy fillets, drained, chopped coarsely

1/2 teaspoon dried chilli flakes

1 sprig fresh basil

1 cup (150g) black olives

1 tablespoon balsamic vinegar

1/2 cup small fresh basil leaves, extra

Method

1.Preheat oven to moderate 180°C (160°C fan-forced).

2.Toss the lamb in combined flour, salt and pepper; shake away excess flour. Heat the oil in a 3-litre (12-cup) capacity flameproof casserole or baking dish; cook lamb shanks, in batches, until well browned all over. Remove the shanks from dish and drain on absorbent paper.

3.Add garlic and wine to the dish; bring to the boil. Add stock, undrained tomatoes, anchovies, chilli and basil; stir to combine. Return lamb to dish and bring to the boil. Cover with lid or tightly with foil; cook in a moderate oven for about 2 hours or until lamb is tender, turning lamb halfway through cooking. Remove lamb from dish; cover to keep warm.

4.Add the olives and vinegar to tomato mixture in dish; simmer, uncovered, over medium heat for about 5 minutes or until thickened slightly. Remove basil sprig.

5.Sprinkle extra basil leaves over lamb and sauce; serve with risoni tossed with a little butter, if desired.

This recipe can be made a day ahead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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