A fresh parsley gremolada on top adds a herby kick to this richly flavoured lamb. Served with short pasta, such as penne, this satisfying dish is right up the alley for family or company fare.
Ingredients
- 6 lamb shanks (about 4 lb/2 kg)
- 1/2 tsp (2 mL) pepper
- 2 tbsp (25 mL) extra-virgin olive oil
- 2 tsp (10 mL) fennel seeds
- 1 onion, diced
- 2 each carrots and stalks celery, diced
- 6 cloves garlic, minced
- 3/4 tsp (4 mL) salt
- 1 cup (250 mL) dry red wine
- 1 can (28 oz/796 mL) diced tomatoes
- 1/4 cup (50 mL) tomato paste
- 1/4 cup (50 mL) all-purpose flour
- 3 tbsp (50 mL) butter, softened
- Gremolada:
- 1/4 cup (50 mL) chopped fresh parsley
- 1 clove garlic, minced
- 1 tsp (5 mL) grated lemon rind
Steps
- Sprinkle lamb with pepper. In large skillet, heat half of the oil over medium-high heat; brown shanks all over, in batches if necessary, about 5 minutes. Transfer to bowl. Pour off fat in skillet.
- Reduce heat to medium; add remaining oil and fennel seeds. Fry until seeds start to pop, 10 seconds; add onion, carrots, celery, garlic and salt. Fry, stirring often, until onion is softened, 5 minutes. Scrape into slow-cooker. Stir in wine, tomatoes and tomato paste; add lamb and any accumulated juices. Cover and cook on low until lamb is tender and separates easily from bone, 8 hours. Skim off fat.
- In small bowl, stir flour with butter; stir into sauce. Increase heat to high; cover and cook until thickened, 15 minutes.
- Gremolada: In bowl, stir parsley, garlic and lemon rind. Sprinkle over lamb.
