Ingredients

The following ingredients have 4 Servings
  • 4 French-trimmed lamb shanks (about 250gm each)
  • 300 gm tomato polpa (see note)
  • 100 ml dry red wine
  • 80 gm small unpitted Kalamata olives in brine, plus 1 tsp olive brine
  • 2 tbsp extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 2 rosemary sprigs, torn
  • 1 oregano sprig, torn, plus extra to serve
  • 1 tsp red wine vinegar
  • 1 tsp dry-roasted fennel seeds
  • 60 ml extra-virgin olive oil (¼ cup)
  • 3 tsp white wine vinegar
  • ½ tsp Dijon mustard
  • 1 baby fennel bulb, shaved on a mandolin
  • ½ celeriac (about 300gm), cut into julienne
  • 2 golden shallots, thinly sliced

Instruction

  • Preheat oven to 160C. Place 4 large pieces of baking paper (about 40cm long) on a work surface and top each with another piece at an angle. Divide lamb shanks among sheets and pull up sides of paper to prevent liquid escaping. Combine remaining ingredients in a bowl and spoon onto each shank, then season to taste. Fold paper up around the shanks and secure with kitchen string. Place parcels in a baking dish and bake until lamb falls from the bone (2¾-3 hours; unwrap a parcel to check).
  • For fennel and celeriac salad, whisk olive oil, vinegar and mustard in a bowl. Season to taste, then add fennel, celeriac and shallot and toss to combine. Unwrap lamb parcels, top with extra oregano and serve with fennel and celeriac salad.