Cook Time

95-100 Min


  • 4 lamb shanks
  • 5 tablespoons olive oil
  • 450g/1lb onions, thinly sliced
  • 4 garlic cloves, crushed and chopped
  • 300ml/10fl oz dry white wine
  • 450g/1lb canned chopped plum tomatoes
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • salt and freshly ground black pepper
  • Rub the lamb shanks with salt and pepper, then brown them all over in a frying pan in 3 tablespoons of the olive oil. Put into a casserole dish with a tight-fitting lid.
  • Add some more of the olive oil to the frying pan and, over a low heat, sweat the onions until soft and translucent. Add the garlic and sauté for 2 minutes. Transfer to the casserole dish, distributing around the shanks.
  • Over a high heat, deglaze the pan with the wine, stirring and scraping up any bits using a wooden spoon, then pour the liquid over the lamb. Add the tomatoes with their liquid, the bay leaf and oregano.
  • Bring to the boil, put on the lid and reduce the heat to a simmer. After 1 1⁄2 hours, test to see whether the meat is done. If not, continue cooking until it is tender.
  • Remove the shanks and keep warm on serving plates. Discard the bay leaf, and transfer the tomato and onion mixture to a blender or food processor. Whiz briefly and pass through a sieve. Spoon the sauce around the shanks and serve immediately.
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