Dominique Rizzo | Bespoke Food Tours
Sicilian Lamb Shanks with green olives and spinach parmesan gnocchi
Easy
Prep 10 min Cook 1 hr 10 min
Sicilian lamb shanks recipe with green olives and spinach parmesan gnocchi. Well what can I say, nothing beats gnawing on a bone with the meat just falling off. I love a hearty dish like this when the weather is cool, full of flavour, simple to put together and always a family favourite.
Ingredients
- 4 lamb shanks ( grab these from your local butcher, you could also use sliced shin bone or osso bucco)
- 2 tbsp olive oil
- 1 tbsp plain flour
- Salt and pepper
- 1 brown onion, diced
- 2 cloves garlic, smashed
- 120g Italian sopressa salami, diced (Optional, you can also use, ham, bacon or pepperoni)
- 2 x 400g diced tomatoes
- 2 tblsp tomato paste
- 150g Sicilian green olives
- Sprig of thyme
- 1 tsp fresh rosemary or a small sprig
- Salt and pepper
- 1x 500g packet of Angelo’s Pasta frozen gnocchi ( I think these are some of the best premade gnocchi on the market but you can also make your own if you like)
- 1 tbsp butter
- 1 tbsp water
- 80g baby spinach
- Salt and pepper
- 3 tbsp grated parmesan
Recipe Steps
- For the shanks, heat the oil in a large casserole dish or pot on the stove. Combine the seasoning with the flour and dust the shanks all over. Brown the shanks for 3-4 minutes on each side until golden, remove from the pot and set aside.
- Add in the diced onion, garlic, sopressa and sauté for 3 minutes, pour in the diced tomatoes and refill one tin with water, give it a good stir, add this to the sauce with the tomato paste and the herbs.
- Replace the shanks into the sauce and bring to a boil. Reduce the heat to a simmer and replace the lid. Cook for 1 hour, add in the olives remove the lid and cook for a further hour or until the meat is tender and falling off the bone.
- Adjust the seasoning and set aside.
- For the gnocchi, follow instructions on the pack, heat the butter and water in a large frypan and add the spinach, toss in the cooked gnocchi and season with a little salt and pepper.
- Stir through the parmesan and serve with the shanks.