Slowly Cooked Lamb Shanks

📝 Ingredients

• 2 Lamb shanks
• 1 bottle Italian Passata - 700ml (tomato sauce)
• 5 Baby potatoes
• Table salt
• 1 Carrot
• 1 Celery
• Dry mixed herbs
• 300 grams Sliced mushrooms
• Extra virgin olive oil (EVOO)
• 500 ml Milk
• 2 slices Italian bread
• 1 Stock cube (OR fresh veggie stock)
• 1/4 White onion
• Bunch of basil

👨‍🍳 Instructions

1. 1Preheat oven to 160℃ degrees.
2. 2Now we need to cook the lamb shanks, sauce and potatoes separate but at the same time.
3. 3Place 2 lamb shanks in a large pot, cover them with water (or fresh stock) and boil for one hour.
4. 4Once the water starts to boil, add a cube of vegetable stock.
5. 5While you are waiting for the water to boil, cut the potatoes into 4pieces and put them in a deep baking tray, adding 3 tblsp of extra virgin olive oil and a sprinkle of dried herbs on top.
6. 6Place the tray in the oven at 160℃ for 1hr.
7. 7Every 15 minutes, turn the potatoes to make sure they cook through.
8. 8THE SAUCE
9. 9Cut 1/4 of onion, 1 carrot and celery into small pieces and place them in a saucepan with 3 tblsp of extra virgin olive oil on medium heat.
10. 10Once the onions become golden, add the mushrooms (normally after 2 - 3 minutes).
11. 11Let this cook for 2 minutes then add the tomato sauce, chopped basil, a pinch of salt and dried mixed herbs.
12. 12Pour a glass of water into the sauce bottle to get the leftover sauce that’s still stuck on the sides of the bottle and pour it in
13. 13Mix well with a wooden spoon and cook for around 45min.
14. 14Add 500ml of milk, stir well and leave to simmer for 10 more minutes.
15. 15COMBINE YOUR INGREDIENTS:
16. 16Next, add the tomato sauce to the potatoes and mix well.
17. 17Add the lamb shanks to the deep baking tray and a big spoonful of stock from the pot.
18. 18Cover the tray with foil.
19. 19Put the tray in the oven for 2hr at 160℃ degrees.
20. 20Make sure you turn the lamb shanks every hour and stir the sauce.
21. 21After 2hours the lamb shanks are ready.
22. 22Toast 2 slices of bread in the oven for a couple of minutes until they get crispy. Cut them into small cubes.
23. 23E ora si mangia, Vincenzo’s Plate….Enjoy!