From Ordinary to Extraordinary: Tuscan Lamb Shanks Recipe

Indulge in the extraordinary flavors of our Tuscan Lamb Shanks recipe – a culinary journey from ordinary to exceptional. With a perfect blend of tender lamb, vibrant peas, and the richness of pecorino, every bite is a delight.

This Tuscan-inspired dish is a delightful combination of tender lamb shanks, vibrant peas, and rich pecorino cheese. The addition of eggs brings a comforting touch to the meal, making it perfect for a cozy mid-week dinner. Lamb shanks are not only flavorful but also packed with protein and essential nutrients, while eggs add an extra boost of protein and vitamins to the dish.

This is a fantastic make-ahead meal that allows you to do all the heavy lifting in advance, leaving you free to enjoy the company of your guests when they arrive. Planning a gathering can be a whirlwind of excitement, but the last thing you want is to be stuck in the kitchen while your guests are having all the fun. That’s where our Tuscan Lamb Shanks recipe truly shines. Simply prepare the lamb shanks and peas mixture ahead of time, then reheat and finish with eggs and pecorino just before serving. It’s a stress-free solution for effortless entertaining, ensuring that you can be the ultimate host without breaking a sweat.

It’s also a great mid-week family meal because it’s hearty, nutritious, and easy to prepare. With just a few simple ingredients and minimal hands-on time, you can create a satisfying and wholesome dish that the whole family will enjoy.

Serving
Serves 4
Prep time
20 minutes
Cooking time
2 hours 30 minutes
Total time
2 hours 50 minutes

Ingredients

2 tablespoons extra virgin olive oil

1/4 cup (35g) plain flour

4 x 450g trimmed lamb shanks

4 cloves garlic, crushed

100g pancetta, rind removed, thinly sliced

1 cup (250ml) dry white wine

4 cups (1L) beef stock

1 sprig bay leaves

1 cup (120g) frozen peas, thawed

4 eggs

2 tablespoons lemon juice

1 cup (80g) finely grated pecorino

1 cup (80g) finely grated parmesan

Crusty bread, to serve

Directions

Preheat the oven to 160°C (320°F).
Heat the olive oil in a large ovenproof casserole dish over medium heat.
Place the flour in a shallow bowl and season with salt and pepper. Dredge the lamb shanks in the seasoned flour, shaking off any excess.
Brown the lamb shanks in the casserole dish, turning occasionally, until golden brown on all sides for 6-8 minutes. Remove from the dish and set aside.
Add the crushed garlic and pancetta to the dish and cook for 2-3 minutes, or until fragrant.
Reduce the heat to medium and deglaze the dish with the white wine, scraping up any browned bits from the bottom.
Return the lamb shanks to the dish and add the beef stock and bay leaves. Cover with a lid and transfer to the preheated oven.
Cook for 2 hours, or until the lamb is tender and falling off the bone.
Carefully remove the shanks from the pan and set aside.Bring the braising liquid to a simmer by increasing the heat to high, and simmer and cook for 6-8 minutes. Reduce the liquid to half.
Remove the bay leaves and skim off any fat from the surface and discard.
Stir in the peas. Whisk together the eggs, lemon juice and half of the pecorino and parmesan in a bowl. Add in approximately ½ cup (125ml) of the reduced braising liquid. Whisk together until combined.
Place the lamb shanks and remaining liquid into a large baking dish.
Preheat the oven grill to high. Carefully spoon over the egg mixture and top with the remaining cheeses. Place on a baking tray and grill for 10-12 minutes until golden. The top should be bubbling and egg set.
To serve, place a lamb shank on each plate and serve with crusty bread on the side.

Enjoy!

Top Tips for Tuscan Lamb Shanks done right:

For extra flavor, you can add a tablespoon of chopped fresh herbs such as rosemary or thyme to the lamb shanks before cooking.
Make sure to thaw the peas completely before adding them tothe dish to ensure even cooking.
Long and slow is the trick for lamb shanks – the meat will be falling off the bone and super tender, perfect cosy meals for a night in