Lamb Shanks with Olive Oil and Garlic

Serves 4
Time 2.5 hours


4 shanks, french trimmed
2 tbsp extra virgin olive oil
Salt and pepper

¼ cup olive oil
10 cloves garlic
1 red onions, chopped
2 carrots, chopped
1 long red chilli
2 sprigs rosemary
3 bay leaves
250ml white wine
2 anchovies
2 punnet perino tomatoes
1 cup green olives
2 cups chicken or beef stock
2 cups tomato passata
½ bunch parsley, chopped


Preheat oven to 170°C.

Season the lamb and a generous amount of salt and some pepper. Brown the seasoned shanks in a large hot pan with olive oil.

In a separate hot pan, sweat the garlic, onion, chilli, carrots, rosemary, bay leaves, anchovies in olive oil, and stir. Add olives, white wine, stock, passata, tomatoes and the browned lamb shanks. Cover shanks with lid.

Braise in the oven with the lid on for 1.5 – 2 hours at 170°C. It’s cooked when the meat falls off the bone.

Stir in the chopped parsley and serve.