Mt Warning Lamb
Jamie Oliver-Style Braised Lamb Shanks
Jamie Oliver's classic braised lamb shanks, built around Mt Warning lamb. Slow-cooked in red wine, tomatoes and rosemary until the meat slips off the bone, finished with a fresh gremolata to cut through the rich sauce. A proper showstopper for a Sunday lunch.
Inspired by Adapted from Jamie Oliver's Braised Lamb Shanks.
Method
- 1
Preheat the oven to 170°C (fan 150°C). Pat the lamb shanks dry and season generously all over with salt and pepper.
- 2
Heat a glug of olive oil in a large heavy casserole over high heat. Brown the shanks all over until deeply caramelised - about 8–10 minutes total. Lift onto a plate.
- 3
Turn the heat to medium. Add the onion, carrot, celery, garlic, rosemary and cinnamon. Cook gently for 10 minutes, stirring, until softened and sweet.
- 4
Stir in the flour and cook for a minute, then pour in the red wine and let it bubble and reduce by half, scraping up any sticky bits.
- 5
Add the tomatoes, breaking them up with a spoon, then the stock. Bring to a simmer and season.
- 6
Return the shanks to the pot, nestling them down so they're mostly submerged. Cover with a lid (or tight foil) and slide into the oven.
- 7
Braise for 2½ to 3 hours, turning the shanks once halfway, until the meat is meltingly tender and slipping off the bone.
- 8
Lift the shanks onto a warm plate. If the sauce is thin, reduce on the stovetop for a few minutes until glossy. Taste and adjust seasoning.
- 9
Make the gremolata by mixing the lemon zest, parsley and garlic. Spoon the shanks back into the sauce, scatter over the gremolata and serve with creamy mash, soft polenta or buttery white beans.
Cook's tips
- →Don't skip the browning - it's where most of the depth of flavour comes from.
- →Cook it the day before if you can; the flavour deepens overnight in the fridge.
- →Any leftover meat shredded through pasta with a spoonful of the sauce is glorious.
