Lamb Shanks With Verjuice

Step 1: Preheat oven to 160°C.

Step 2: On the stove heat the oil in a large casserole dish (that is ovenproof).

Step 3: Season the lamb shanks with the sea salt and freshly ground pepper.

Step 4: Add 3 shanks to the casserole dish and cook over moderate heat until browned all over (about 8 minutes), rest to one side.

Step 5: Add the remaining 3 shanks and the rosemary to the casserole dish and cook until browned and then add the minced garlic and cook for another minute.

Step 6: Remove from the heat and return the first 3 shanks to the casserole dish or pot.

Step 7: Remove the pulp from the lemon and cut the lemon rind into 8 pieces and add the lamb along with the verjuice, stock, garlic cloves, bay leaves, cracked peppercorns and salt.

Step 8: Bring to the boil and cover tightly and braise in the oven for 3 hours or until the meat is tender, turn the shanks occasionally.

Step 9: Transfer the lamb to a platter and cover to keep warm.

Step 10: Discard the rosemary stems and bay leaves and skim as much fat as possible from the sauce in the casserole dish.

Step 11: Return the shanks to the sauce and cook over moderate heat until warm.

Step 12: Spoon into bowls and serve.

Step 13: I would serve with mashed potato and steamed vegetable.