This Easter, impress your guests with a dish that speaks to tradition and flavour: braised lamb shanks, a recipe from the culinary team at Pillar and Post. Infused with red wine, pancetta, and fresh herbs, these shanks are simmered to perfection for melt-in-your-mouth tenderness. Perfect for family gatherings, this recipe promises to make your holiday meal unforgettable.
Braised Lamb Shanks with Olives and Pancetta
Serves 8 people
Ingredients
Lamb shank, raw
300 g Pitted olives of your choice (not cocktail stuffed)
16 Onions, cipollini, peeled
2 large Carrots, peeled and chopped in large dice
4 stalks Celery, medium dice
1 bottle Red wine
300 g Pancetta, small dice
1 L Beef or chicken stock
2 Bay leaf
4 sprigs Thyme
3 sprigs Rosemary
1 bulb Garlic, peeled and crushed
100 g Beurre Manie (50/50 flour and soft butter)
Method:
- Season shanks with salt and pepper. Sear over high heat in vegetable oil until browned.
- Pour out oil and discard.
- Add Pancetta to the pan and continue to cook and brown in the rendering fat. Once pancetta has browned, set aside and reserve the fat.
- Deglaze the pan with a splash of wine and reserve with lamb and pork.
- Add the fat back into the dry pan and sear the vegetables and garlic. Stir over high heat until a bit of colour starts to appears on the vegetables.
- Deglaze with the rest of the wine, and add back in the lamb, pancetta, olives and stock.
- Tie the herbs together and add to the pot.
- Bring to simmer and cook slowly until the lamb softens. Cool the entire pot down together in the fridge.
- Remove lamb and other solids when cool. Bring liquid to a boil and thicken with beurre manie (equal parts butter and flour mixed together).
- Continue to cook slowly until thickened and add back solids to the pot.
- Season again if needed with salt and pepper.
- Serve over noodles or mashed potato.
Discover our Restaurants and Menus
Wine, dine, and indulge in unforgettable cuisine at your favourite Vintage Hotel