Provencal Lamb Shank recipe

Corporate catering Centurion | The Real Food Co


Enjoy this Provencal Lamb Shank recipe on Sunday for a family treat

4tbs olive oil
4 lamb shanks
1/2 cup finely chopped onion or shallots
1 1/2 tsp finely chopped garlic
1 1/2 tbs tomato paste
2 cups lamb stock (use a good quality commercial one like Nomu’s Lamb Fond or Ina Paarman’s concentrated liquid stock)
zest of half an orange
pinch of nutmeg
pinch of cloves
1 cup of peeled, chopped ripe red tomatoes
2 bay leaves
1 tbs rosemary
5 sprigs of thyme
juice of one orange
1/4 tsp freshly ground black pepper

How to
Preheat the oven to 170C. Heat the olive oil and brown the lamb shanks. Remove and set aside. Fry the onions until soft, add the garlic and fry for a minute. Add the tomato paste and fry for a minute. Add the lamb stock and boil for a few seconds to deglaze the pan and lift all those lovely caramelised bits from the bottom of the pan. Add the rest of the ingredients and boil for a minute.

Place the lamb shanks in an ovenproof casserole. Pour the sauce over. Cover and roast for 2 hours or until the lamb is super soft. Check it from time to time and add a bit of hot water if need be, but not too much, you don’t want a watery gravy. If the gravy is not thick enough for your liking once the shanks are done, remove the shanks and boil the gravy it a bit on the stovetop to reduce. Taste for salt and adjust if necessary.

Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.