Inspired by a delicious Guy Grossi lamb dish, this beautifully simple slow cooked lamb shank meal is easy enough for every day but impressive enough to entertain your friends with.
30ml olive oil
6 lamb shanks (small to medium sized)
2 red onion, finely diced
2 ripe tomatoes, finely diced
6 garlic cloves, quartered
10g rosemary chopped
10g sage chopped
120ml Extra virgin olive oil
150ml white wine
Salt & cracked black pepper
60g Parmesan, grated
10g Italian Parsley
Preheat oven to 160°C. Rub shank with 30ml olive oil. Heat a large pan and seal each shank on all sides then place in a roasting dish.
Scatter all ingredients around the shanks and roll the shanks to coat in iol and juices. Place the shanks in the oven and cook for 1 hour.
In the meantime toss together the crumb ingredients and set aside. After the hour, remove shanks from the oven and turn each one before sprinkling the shanks with the breadcrumb, parsley and cheese mix. Return to the oven and cook for another hour, or until the meat is easily pulled from the bone and the crumbs are brown and crisp.
Serve with mashed potato or polenta and greens.