Braised lamb shanks

Braised lamb shanks

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
6 lamb shanks, French-trimmed
plain flour, seasoned with salt and pepper
1 tablespoon olive oil
1 garlic, crushed
1 onion, chopped
1 cup thickly sliced carrots
2 tomatoes, peeled, seeded and quartered
3/4 cup red wine
3/4 cup stock
1 lemon rind, grated
1 tablespoon chopped fresh oregano

Method

  1. Preheat the oven to 180°C. Wipe the shanks with a damp cloth. Dredge with the seasoned flour. Heat the oil in a flameproof casserole and brown the shanks a few at a time. Remove and set aside. Add the garlic, onion and carrot to casserole and cook, stirring, for 5 minutes. Add the tomatoes, wine, stock, lemon rind and oregano and boil, stirring well, for a few minutes. Return the shanks to the casserole.
  2. Cover and bake for 1 1/2 hours or until the meat is tender. If liked, thicken the gravy with a tablespoon of flour blended with 2 tablespoons water, adding this a little at a time. The lamb should be very tender and almost falling from the bone. Serve with steamed rice or mashed potatoes.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again