Shank of lamb with lemon

Recipe from: 1/25/1990 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 1
    kg
    shank of lamb, sliced
  • 15
    ml
    cooking oil
  • 1
    onion, chopped
  • 3
    cloves garlic, chopped
  • 5
    ml
    salt
  • freshly ground black pepper to taste
  • 250
    ml
    beef stock
  • 75
    ml
    lemon juice
  • 15
    ml
    lemon rind, grated
  • 5
    leeks, washed and sliced
  • 100
    ml
    cream
  • 50
    ml
    chopped parsley
 

Method

 
Slash the sides of the meat with a sharp knife to prevent it from curling while cooking. Heat the oil in a heavy-based saucepan and brown the meat. Add the onion and garlic and sauté until transparent. Season the meat with salt and black pepper. Heat the meat stock, lemon juice and rind and add to the meat. Reduce the heat, cover and simmer for 1 1/2 to 2 hours or until the meat is nearly tender. Add the leeks and simmer for another 20 minutes. Add the cream and heat through but do not let the sauce come to the boil. Sprinkle the parsley over and serve with pearl wheat. Serves 6.
 

Read more on: lamb
 

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