Vicki's Minty Lamb Shanks
John and Vicki Mauger are Hosts at our half-day Paddock to Plate experience in the Southern Highlands of New South Wales, Australia.
In 1972, Joe Mauger (John’s father), established the first butchery in Burrawang, principally selling beef and lamb. In 1976, at the age of 16, John started working at the shop and by 18 started managing the store while his father ran the farm.
Today, John prides himself on producing the very highest quality of meat by managing the process from the farm to the store working in partnership with his son Mat.
This recipe from their collection makes a hearty homestyle dinner. Best made with quality lamb that is antibiotic and hormone-free.
If you are in Singapore from 23 August – 1 September, you can taste Mauger’s Meats as part of the Australian BBQ menu at The Fullerton Hotel’s “Flavours of Australia’s Southern Highlands” food festival. More information here.
Preparation Time: 20 minutes
Cooking Time: 3 hours
6 lamb shanks
1 large red onion
3 cloves crushed garlic
2 sprigs thyme
2 bay leaves
1 1/2 cup fresh mint leaves, chopped fine
4 cups vegetable stock
1/2 cup white wine
800 grams can diced or crushed tomatoes
Preheat oven to 200 degrees, put the shanks in the baking dish in a single layer closer together. Season with cracked black pepper and salt. Bake uncovered for 20 minutes. Turn the shanks over and reduce the oven to 180 degrees and cook for a further 20 minutes.
Heat a tablespoon of olive oil in a frying pan. Cook onion and garlic union onion is soft, approximately 5 to 8 minutes. Stir in thyme, bay leaves and half the mint leaves. Scatter inion and herbs over the lamb shanks and cook, uncovered, for a further 15 minutes.
Combine the tomatoes, stock and wine and pour over shanks. Cover the dish tightly with foil or a lid and bake for a further 3 hours. Garnish with remaining mint and serve with pasta.
Can be garnished with Gremolata. The flavour of the dish develops of it is made a day or two in advance and refrigerated.