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Tender braised lamb served with creamy saffron risotto, butter poached asparagus and mint gremoulata. 


Serving portion: 4


*Note, if you purchased 2 servings divide receipe ingredients in half.



Lamb Shanks

  • Braised lamb


    • 2 tablespoons extra-virgin olive oil divided
    • 4 - lamb shanks trimmed of excess fat (average of 400g per shank)
    • 1 large white onion diced (300g)
    • 6 cloves garlic minced (15g)
    • 2 large carrots diced (200g)
    • 1 pinch coarse salt and freshly ground pepper
    • 1/4 cup flour (60g)
    • 2 cups beef stock (18oz)
    • 1 1/2 cups red wine (10oz)
    • 2 tablespoons tomato paste (94g)
    • 1 teaspoon fresh rosemary finely chopped (1.4g)
    • 2 tablespoons fresh parsley finely chopped (4g)
    • 2 bay leaves (4g)

    Preheat oven to 350°F (175°C).

    • Wash and pat dry lamb shanks with paper towel.
    • Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear shanks in the hot oil until browned on all sides
    • Transfer to a plate, tent with foil to keep warm, set aside.
    • To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
    • Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
    • Add stock, wine, puree, tomato paste, and herbs. Bring to a simmer on the stove.
    • Cover, transfer to lower part of the oven and cook for 3 hours, or until the meat is fall apart tender
    • Gently transfer the shanks onto a plate; tent to keep warm.
    • Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency.
    • OPTIONAL: skim off any additional fat which rises to the surface.
    • You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.
    • *If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency. (See notes about thickening.)
    • Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.

    Mint gremolata


    • 1 clove garlic (5g)
    • Zest of 1 lemon
    • 1/4 tsp. salt
    • ½ cup Parsley (8g)
    • 1/2 c. loosely packed mint leaves (8g)


    • Mix all ingredients together

    Saffron risotto


    • 1 ½ cups arborio rice (300g)
    • 2 shallots finely chopped (96g)
    • ~ 1 teaspoon saffron (0.3g)
    • 1½ cup white wine (12oz)
    • 3 ¼ cups chicken stock good quality (800ml)
    • 1 cup Parmesan freshly grated (100g)
    • 1 tablespoon olive oil
    • Salt and pepper to taste
    • Butter (40g)


    • Keep the chicken stock warm in a saucepan and get a ladle ready
    • Add olive oil to a large pan/skillet on a low-medium heat then add the chopped shallots. Sauté the shallots until translucent but not browned.
    • Add the rice and stir to coat the grains in the oils then add the wine. Simmer for 2 minutes then add 1 ladleful of chicken stock.
    • Let the rice absorb the chicken stock whilst constantly stirring when it’s almost absorbed all of it add another ladle of stock, continue with the same process.
    • When you only have only 2 ladle full of stock left add the saffron then continue until all the stock is gone. As you stir the saffron will get deeper in color.
    • Season with a generous pinch of salt and add butter and the parmesan.

    Butter poached asparagus


    • A bunch of asparagus, hard part of stalks cut off (300g)
    • 1 teaspoon of minced shallots (30g)
    • 2 tablespoons of butter (40g)
    • sea salt and black pepper to taste
    • juice of 1 lemon


    • Heat a large sauté pan over medium heat. Add butter. When butter hot, add shallots, turn heat to low and fry until fragrant.
    • Add asparagus, cover with a tight-fitting lid (important -if lid isn't tight, the steam escapes, you can try using a thin dishtowel under lid and fold ends up over the top of the lid to create a nice seal).
    • Cook on low for 10-12 minutes, depending on how soft you like your asparagus. If your asparagus can't all fit in one layer in your pan, stir a couple of times during the cooking process.
    • If it looks like the pan needs more butter, feel free to add another tablespoon in, or just throw in a tablespoon of water.
    • When cooked to your liking, remove asparagus, pour the butter/shallot/garlic mixture over, sprinkle with sea salt, black pepper and lemon juice
  • Environment-friendly packaging available for a deposit of $50. Available upon request and due upon first pick up or delivery. 

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