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Braised lamb shanks with rosemary

Ingredients 15
Servings 6


  • 6
    lamb shanks, knuckles or neck
  • salt and milled black pepper
  • 45
    sunflower oil
  • 6
    large cloves garlic, crushed
  • 6
    large cloves garlic, left whole
  • 2
    slender aubergines, sliced, salted and rinsed under running cold water
  • 6
    slender carrots, peeled and left whole
  • 12
    baby onions, peeled
  • 6
    medium potatoes, halved or left whole
  • 4
    bay leaves
  • 10
    mustard powder
  • 10
  • 125
    white wine, heated for 5 minutes, uncovered
  • 125
    instant vegetable stock or water
  • 8
    fresh black mushrooms, sliced


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.

Read more on: bake  |  lamb

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