Braised Lamb Shanks with Lemon, Parsley and Garlic
Ingredients
4 Lamb Leg Shanks
2 tbsp Olive Oil
1 Small Onion, chopped
1 Small Fennel Bulb, chopped
3 Bay Leaves, torn
2 Rosemary Sprigs
5 Garlic Cloves, 4 chopped, 1 whole
8 Thyme Sprigs
700ml Lamb or Beef Stock
150ml White Wine
Finely Grated Zest of 1 Lemon
2 tbsp Parsley, finely chopped
2 tbsp Extra-Virgin Olive Oil
Method
Preheat the oven to 140C/Gas Mark 1. Heat the oil in a large, wide pan over a medium heat. Season the shanks and brown all over in the pan for 8-10 minutes then remove to a plate. Add the onion and fennel to the pan and cook for 8 minutes, stirring, until turning golden. Add the bay leaves, rosemary, chopped garlic, and half the thyme and return the shanks to the pan.
Pour in the stock and wine and heat until just bubbling. Cover with a tight-fitting lid and bake for 2.5 to 3 hours, until the meat is deliciously tender. Meanwhile, crush the remaining garlic with a pinch of salt, and finely chop the remaining thyme. Put in a bowl with the zest, parsley and extra virgin olive oil and mix together well. Season with black pepper.
Transfer the shanks to a dish and cover loosely with foil. Skim off and discard the fat from the surface of the sauce, then bring to the boil and simmer for a few minutes. Mix 2 tablespoons of sauce into the lemon, garlic and parsley mixture. Divide the lamb shanks between plates, strain over the sauce and spoon over the garlic and parsley mixture. Serve with creamy mashed potato.
Source: Delicious Magazine
