Lamb Shank with Burnt Pepper Sauce

- Serves 3 - 4

Ingredients for Lamb Shank With Burnt Pepper Sauce

2 lamb shanks
salt and cracked black pepper, to taste
4 sprigs Rosemary
3 tablespoons olive oil
1 large red onion
4 cloves garlic
1 cup dry red wine
4 charred red bell peppers, peeled and puréed
1/2 cup quality tomato passata
1.5 cups water
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Recipe
  1. Season lamb shanks with salt and cracked pepper.
  2. In a large cast iron pot, heat olive oil - sear lamb shanks along with Rosemary sprigs until golden all over. Set aside.
  3. In the same pan, add chopped onions and garlic - sauté until golden. Deglaze the pan with red wine. Bring to the boil.
  4. Place the seared lamb shanks into the sauce. Pour puréed bell peppers and tomato passata. Stir well and cook for a few minutes.
  5. Add water. Season with salt and pepper. Bring to the boil.
  6. Reduce heat, cover and simmer for 2-3 hours until lamb shanks are fork tender. Serve with toasted pita bread or sourdough.
​Note: You can using bottled roast red peppers or simply make your own. To roast peppers - place halved, deseeded red bell peppers, skin side up, on a baking tray. Spray with olive oil and roast at 200C for 30-40 minutes until the skin is partially charred. Cover with a tea towel for about 15-20 minutes before peeling the skin off. Purée pepper flesh for recipe above.
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