Ingredients:

  • 1.2kg cross-cut lamb shanks
  • 30g all-purpose flour
  • 5g sea salt and cracked black pepper
  • 45ml extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, smashed and minced
  • 250ml dry white wine
  • 500ml beef or lamb stock
  • 400g crushed San Marzano tomatoes
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 dried bay leaves
  • 0.5 cup flat-leaf parsley, minced
  • 1 clove garlic, grated
  • 1 lemon, zested

Instructions:

  1. Pat the 1.2kg lamb shanks dry with paper towels and dredge lightly in 30g of flour mixed with 5g salt and pepper.
  2. Heat 45ml olive oil in a Dutch oven over medium-high heat. Sear the lamb in batches until a thick, mahogany-colored crust forms on all sides, about 3-4 minutes per side. Remove and set aside.
  3. Lower heat to medium. Add onions, carrots, and celery to the residual fat and sauté until softened, about 8 minutes. Add 4 cloves of minced garlic and cook for 1 minute until aromatic.
  4. Pour in 250ml of white wine and deglaze the pot, scraping up the browned bits (fond) from the bottom. Reduce the liquid by half.
  5. Return the lamb to the pot. Add the 500ml beef stock, 400g crushed tomatoes, rosemary, thyme, and bay leaves. Cover and transfer to a 160°C (325°F) oven for 3 hours until the meat is fork-tender.
  6. Combine 0.5 cup minced parsley, 1 grated clove of garlic, and 1 lemon zest to create the gremolata. Sprinkle over the lamb immediately before serving.
  7. If the sauce is too thin, simmer it uncovered for 10 minutes until it reaches a velvety consistency.