Italian Lamb Shanks

Italian Lamb Shanks

  • Ingredients

  • 1kg ripe trussed tomatoes, quartered (about 5 large tomatoes)

    2 carrots, sliced into 1cm thick rounds

    1 zucchini, sliced into 1cm thick rounds

    2 small red onions, cut into wedges

    Sea-salt flakes and freshly ground black pepper, to season

    2 Tbsp EQUAL Spoonful or 4 Equal Sachets

    2 cloves garlic, thinly sliced

    2 tsp dried oregano

    2 sprigs rosemary, leaves picked

    2 Tbsp red wine vinegar

    6 lamb shanks, frenched

    2 Tbsp extra virgin olive oil

    1 cup mixed pitted olives

    300g loaf ciabatta, thickly sliced, to serve


  1. Preheat oven to 160°C. Arrange tomatoes, carrot, zucchini and onions in the base of a large roasting pan and season with salt and pepper. Sprinkle with Equal Spoonful, then scatter over garlic, oregano and rosemary. Pour over vinegar, then sit lamb shanks on top. Drizzle with oil and cover tightly with foil. Bake for 2 hours.
  2. Remove from oven, remove foil and add olives. Increase oven to 180°C and cook uncovered for 15 minutes. Turn lamb and cook for a further 15 minutes or until lamb shanks are golden brown and meat is very tender.
  3. Serve lamb and vegetables with ciabatta slices to soak up pan juices.

Nutritional Information

Average Quantity Per Serve


2284 kJ (546 Cal)


39 g

Fat Total

- Saturated

26.7 g

7.9 g

Carbohydrate Total

- Sugars

33.8 g

7.5 g


975 mg