Braised lamb shanks



Ingredients 10
Servings 6
Time 10 mins

Ingredients

  • 6
    lamb shanks (about 400 g each) seasoned flour for dusting
  • 30
    ml
    olive oil
  • 45
    ml
    butter
  • 3
    cloves
    garlic, halved
  • 60
    ml
    fresh thyme
  • 1-2
    sprig
    fresh rosemary
  • 1
    l
    chicken or vegetable stock
  • 1
    each yellow and green peppers, diced
  • 1
    can (410 g) mixed beans (optional)
  • cooked couscous or rice and roasted vegetables
 

Method

3 hrs
 

1. Preheat the oven to 160 °C. Dust the shanks with seasoned flour. heat the oil and butter and brown the shanks in a casserole on all sides until golden brown.

2. Remove the shanks from the casserole and drain off any excess fat. Put the garlic, thyme and rosemary in an oven-safe casserole dish and put the shanks on top, then pour over the chicken stock. Cover the casserole with a lid or foil and cook in the oven for 2½ to 3 hours.

3. Once the shanks are tender, add the lemon juice. Remove the shanks from the casserole, add the peppers and beans and cook the sauce for another 10 minutes or until fragrant and slightly thickened.

4. Spoon the sauce over the lamb shanks. Serve with couscous or rice and roasted veggies

   

ALSO TRY: 

The ultimate lamb curry

Moroccan lamb stew

Lamb ragu with fettuccine

 

Read more on: winter  |  comfort food  |  slow cook  |  lamb
 

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