Ingredients:

4 lamb shanks

Salt and freshly cracked black pepper

2 tablespoons olive oil

1 large onion, sliced

4 cloves garlic, smashed

2 tablespoons tomato paste

2 cups dry red wine

2 cups beef stock

2 sprigs fresh rosemary

2 bay leaves

Roasted Garlic Pumpkin Purée

800 g pumpkin, peeled and cubed

1 whole garlic bulb, top sliced

2 tablespoons olive oil

Salt to taste

Crispy Sage Crumbs

1 cup panko breadcrumbs

8 fresh sage leaves

2 tablespoons butter or olive oil

To Finish

Caramelized onion jam (optional drizzle)

Smoked sea salt flakes

Lemon zest

Directions:

Preheat oven to 160°C (320°F). Season lamb shanks generously with salt and pepper.

Heat olive oil in a large ovenproof pot over medium-high heat. Brown lamb shanks on all sides, then remove and set aside.

In the same pot, add onion and cook until deeply caramelized, about 8 minutes. Stir in garlic and tomato paste and cook for 1 minute.

Deglaze with red wine, scraping up any browned bits. Simmer for 5 minutes to reduce slightly.

Add beef stock, rosemary, and bay leaves. Return lamb shanks to the pot, cover, and braise in the oven for 2½–3 hours until fall-apart tender.

Meanwhile, toss pumpkin cubes and garlic bulb with olive oil and salt. Roast at 200°C (390°F) for 35–40 minutes until soft and golden.

Squeeze roasted garlic into pumpkin and blend until smooth and creamy.

For the sage crumbs, fry sage leaves in butter until crisp, remove, then toast panko in the same pan until golden. Crumble sage and mix through.

Serve lamb shanks over pumpkin purée, spoon over glossy red-wine jus, finish with onion jam, sage crumbs, smoked salt, and lemon zest.

Prep Time: 25 minutes | Cooking Time: 3 hours | Total Time: 3 hours 25 minutes

Kcal: 680 kcal | Servings: 4 servings