Ingredients:

  • 5 cross cut lamb shanks (approx. 1.5 inches thick)
  • 30g all purpose flour
  • 5g sea salt
  • 3g cracked black pepper
  • 30ml avocado oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, small dice
  • 2 celery stalks, small dice
  • 4 cloves garlic, minced
  • 30g tomato paste
  • 250ml dry red wine
  • 500ml beef stock
  • 400g crushed San Marzano tomatoes
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 2 dried bay leaves
  • 1 bunch parsley
  • 1 lemon (zested)
  • 1 clove garlic (grated)

Instructions:

  1. Pat the 5 lamb shanks completely dry with paper towels.
  2. Mix 30g flour with 5g sea salt and 3g pepper. Lightly coat the shanks, shaking off any excess.
  3. Heat 30ml avocado oil in your Dutch oven over medium high heat. Add shanks and cook 4 mins per side until a deep golden crust forms. Do this in batches to avoid overcrowding.
  4. Remove the meat. In the same fat, add the diced onion, carrots, and celery. Cook 6 mins until softened and fragrant.
  5. Stir in the minced garlic and 30g tomato paste. Sauté for 2 mins until the paste turns a dark mahogany color.
  6. Pour in 250ml dry red wine. Use a wooden spoon to scrape all the brown bits (the fond) off the bottom.
  7. Add 500ml beef stock, 400g crushed tomatoes, rosemary, thyme, and bay leaves. Return the shanks to the pot, ensuring they are at least halfway submerged.
  8. Bring to a boil, then cover and transfer to a 325°F oven (or reduce stovetop heat to low). Cook for 1 hour 45 mins until the meat is tender and starting to pull away from the bone.
  9. While the lamb rests, mix the minced parsley, lemon zest, and 1 grated garlic clove in a small bowl.
  10. Remove the herb sprigs and bay leaves. Serve the shanks with a generous ladle of sauce and a sprinkle of fresh gremolata.