Lamb Shanks With Verjuice
Created by ImPat on November 2, 2014
- Servings: 6
- Prep Time: 10m
- Cook Time: 3.5h
- Recipe #15517
Ingredients
- 2 tablespoons oil (extra virgin olive oil)
- 6 lamb shanks
- Sea salt
- Pepper (freshly ground)
- 10 rosemary sprigs
- 1 head garlic (large, each clove peeled and 3 minced)
- 1 whole lemon (preserved, rinsed)
- 2 cups verjuice (500ml)
- 1 cup chicken stock (or vegetable)
- 6 bay leaves
- 1 teaspoon black peppercorns (whole, cracked)
- 1 teaspoon salt
How to Make
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Step 1: Preheat oven to 160°C.
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Step 2: On the stove heat the oil in a large casserole dish (that is ovenproof).
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Step 3: Season the lamb shanks with the sea salt and freshly ground pepper.
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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.
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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.
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Step 6: Remove from the heat and return the first 3 shanks to the casserole dish or pot.
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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.
How to Make
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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.
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Step 9: Transfer the lamb to a platter and cover to keep warm.
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Step 10: Discard the rosemary stems and bay leaves and skim as much fat as possible from the sauce in the casserole dish.
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Step 11: Return the shanks to the sauce and cook over moderate heat until warm.
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Step 12: Spoon into bowls and serve.
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Step 13: I would serve with mashed potato and steamed vegetable.