Braised lamb shanks with rosemary

Fairlady
6 servings
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Lamb

By Food24 November 03 2009
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Ingredients (15)

6.00 lamb — shanks, knuckles or neck
salt and freshly ground black pepper
45.00 ml sunflower oil
6.00 garlic — large cloves, crushed
6.00 garlic — cloves
2.00 aubergine — sliced
6.00 carrots
12.00 baby onions — peeled
6.00 potatoes — halved
4.00 bay leaves
10.00 ml mustard — powder
10.00 ml fresh rosemary
125.00 ml white wine
125.00 ml stock powder — vegetable
8.00 black mushrooms — sliced
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Method:

Wipe lamb shanks with paper towelling dampened with white vinegar. Sprinkle salt and milled black pepper over.
Heat oil in a flameproof casserole dish on top of stove until hot but not smoking. Add lamb shanks and brown until lightly golden, then add crushed and whole garlic.
Arrange brinjals, carrots, onions and potatoes around lamb. Sprinkle with bay leaves, mustard and rosemary. Pour white wine and stock around lamb.
Bake, covered, at 180 ºC for 2 1/2 to 3 hours, or until meat is tender and falling off the bone. Check to see if lamb is tender enough, and if not, continue cooking for a further hour.
Add black mushrooms 30 minutes before end of cooking time. Serve with rice.



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