Name: Lamb with gremolata
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 4 servings
Cuisine: Classic
Ingredients: 30 ml oil; 4 lamb shanks; 4 lemon leaves; 1 fennel bulb, chopped; 2 carrots medium, chopped; 2 leeks chopped; 1 garlic whole bulb, halved; 150 ml wine white; 150 ml stock vegetable; potato mashed, to serve

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Ingredients (10)

30 ml	oil
4	lamb — shanks
4	lemon leaves
1	fennel — bulb, chopped
2	carrots — medium, chopped
2	leeks — chopped
1	garlic — whole bulb, halved
150 ml	wine — white
150 ml	stock — vegetable
	potato — mashed, to serve

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Method:

Heat the oil and fry the shanks on all sides until brown. Remove and place them in an ovenproof dish. Make a small incision in each shank and press a lemon leaf into each one. In the same pan, stir-fry the vegetables until translucent.

Add the wine and cook for 2 minutes, scraping the bottom of the pan to loosen any browned bits. Add this sauce and the garlic bulb to the meat and pour in the vegetable stock.

Put the lid on or cover the dish with foil and place in the oven for about 2-3 hours, depending on the size of the shanks; the meat should be tender and flake easily without falling off the bone completely. Ideally, you should prepare the shanks the day before and allow them to cool down in the oven after it has been switched off – then simply reheat them just before serving.

Sprinkle the gremolata over the shanks and serve with creamy mashed potatoes.

Words and image: Home magazine.

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