Braised Lamb Shanks

10m
Prep Time
4.25m
Cook Time
14m
Ready In

Recipe: #16007

November 19, 2014



"I love lamb shank recipes and always on the look out for new ones, this one is from Australian Master Chef and posting here for safe keeping. Mastic is a greek ingredients (can be ordered on line or a specialised gourmet shops here in Australia) and is the resin from a shrub common the the Mediterranean area. Please note have not allowed for the overnight draining of the yoghurt. Please note I use hind leg shanks which are bigger than front leg shanks and much meatier and usually weigh between 400grams and 600grams each."

Original is 4 servings

Nutritional

  • Serving Size: 1 (769.6 g)
  • Calories 881.6
  • Total Fat - 32.9 g
  • Saturated Fat - 11.3 g
  • Cholesterol - 310.2 mg
  • Sodium - 380.3 mg
  • Total Carbohydrate - 50.8 g
  • Dietary Fiber - 5.3 g
  • Sugars - 36.7 g
  • Protein - 94.5 g
  • Calcium - 358.6 mg
  • Iron - 12.5 mg
  • Vitamin C - 114.6 mg
  • Thiamin - 0.8 mg

Step by Step Method

Step 1

Spoon the yoghurt into a fine meshed sieve and place over a bowl, cover and refrigerate overnight to allow esxcess liquid to drain from the yoghurt.

Step 2

Preheat oven to 165C conventional or 140C fan forced.

Step 3

Heat a large deep ovenproof frying pan over high heat until hot.

Step 4

Seaon shanks well with salt and pepper,.

Step 5

Cover the base of the pan with oil and cook shanks in two batches for 5 minutes, turning until golden all over.

Step 6

Return all shanks to the pan and deglaze the pan wih the wine.

Step 7

Pour in the chicken stock and then remove the pan from the heat.

Step 8

Spoon the yoghurt over the lamb to cover.

Step 9

Scatter over the shallots, garlic, thyme, lemon rind, mastic and drizzle with honey.

Step 10

Place a cartouche (round of baking paper) onto the surface of the lamb and cover with a tight fitting lid.

Step 11

Transfer to the oven and cook for 4 hours.

Step 12

Remove the lid, cartouche and sprigs of thyme.

Step 13

Carefully transfer the lamb to a warm serving platter and spoon over some of the thick yoghurt on top.

Step 14

Strain the juices into a saucepan and bring to a simmer over medium heat.

Step 15

Squeeze in the juice from half a lemon.

Step 16

Remove from the heat, insert a stick blender into the sauce and while blending add 2-3 tablespoons of extra virgin oil.

Step 17

Taste and season with salt and pepper.

Step 18

Pour the sauce over the lamb, scatter with parsley and serve.

Tips


No special items needed.

0 Reviews

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