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Braised lamb shanks, burnt leeks and zucchini salad

Australian Gourmet Traveller recipe for braised lamb shanks, burnt leeks and zucchini salad from Three Blue Ducks restaurant in NSW.

By Shannon Debreceny
  • 40 mins preparation
  • 4 hrs 10 mins cooking plus cooling
  • Serves 6
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Braised lamb shanks, burnt leeks and zucchini salad
“On a winter’s night, who doesn’t love lamb shanks?” asks Shannon Debreceny. “They’re slow-braised till the sticky meat falls from the bone and finished off with the textural umami flavour of parmesan crumbs. It’s the perfect dish to enjoy at home.”


  • 50 gm (2/3 cup) finely grated Parmigiano-Reggiano
  • 50 gm blanched almonds
  • 6 small leeks, tops trimmed
  • 4 zucchini, cut into julienne on a mandolin
  • ½ cup (loosely packed) each basil and mint leaves, torn
  • 2 tbsp lemon juice, or to taste
  • 3 tsp olive oil
  • 1 tsp caster sugar
Braised lamb shanks
  • 1 tbsp grapeseed oil
  • 6 large French-trimmed lamb shanks (350gm each)
  • 1.2 kg canned whole tomatoes
  • 1 litre red wine
  • 750 ml (3 cups) chicken stock
  • 140 gm tomato paste
  • 3 each rosemary and thyme sprigs
  • 2 garlic cloves, thinly sliced
  • ½ long red chilli


  • 1
    For braised lamb shanks, preheat oven to 180C. Heat oil in a large frying pan over medium-high heat, season shanks to taste, add to pan in batches and cook, turning once, until browned (2-3 minutes each side). Transfer to a casserole with remaining ingredients, bring to the simmer, cover with a lid and braise in oven until meat is falling from the bone (3 hours). Set shanks aside, skim fat from braising liquid, then reduce over medium heat until slightly thickened (30-40 minutes). Return shanks to braising sauce and keep warm.
  • 2
    Meanwhile, scatter parmesan over a large oven tray lined with baking paper and bake until golden and crisp (8 minutes). Roast almonds on a separate oven tray until golden (6-8 minutes). Set parmesan and almonds aside to cool, then transfer both to a food processor and process until finely chopped.
  • 3
    Heat a char-grill pan over medium-high heat, add leeks and grill, turning occasionally, until completely blackened (15-20 minutes). Transfer to a large bowl, cover with plastic wrap and steam until tender (2-3 minutes). Remove with tongs (reserve juices), discard blackened layer and set aside.
  • 4
    Add zucchini, herbs, lemon juice, oil and sugar to bowl with leek juices, season to taste, and stir gently to combine. Just before serving, stir in parmesan and almond crumbs. Serve shanks hot topped with braising sauce, with burnt leeks and zucchini salad.


This recipe is from the August 2012 issue of .
Drink Suggestion: Luke Lambert Heathcote nebbiolo. Drink suggestion by Shannon Debreceny, Jeff Bennett

  • undefined: Shannon Debreceny