Braised lamb shanks

Braised lamb shanks

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
6 lamb shanks
plain flour, for dredging
salt and freshly ground black pepper
1 tablespoon fresh oregano, chopped
or 1 teaspoon dried oregano
80ml oil
1 lemon, zested
1 onion, chopped
140g celery, chopped
155g carrots, chopped
1 garlic clove, crushed
190ml red wine
190ml chicken or vegetable stock

Method

  1. Wipe shanks with a damp cloth. Dredge with flour, season with salt and pepper and press oregano onto surface. Heat oil in a frying pan and brown shanks a few at a time. Transfer to a large casserole and sprinkle with lemon zest. Add onion, celery, carrots and garlic to frying pan and cook, stirring, for 5 minutes. Add wine and stock, bring to the boil and simmer, stirring well, for a few minutes.
  2. Pour contents of pan over meat in casserole. Cover and bake in a preheated moderate oven for 1–1½ hours or until meat is tender. Thicken gravy with 1 tablespoon flour mixed with a little cold water. Serve with creamy mashed potatoes or boiled rice.
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