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Braised lamb shanks with parsley and lemon
Braised lamb shanks with parsley and lemon
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Prep Time:
15 minutes
Cook Time:
110 minutes
Total Time:
125 minutes
Tender lamb shanks on a fluffy bed of mashed potatoes - the ultimate comfort food.
Ingredients:
  • 50g (1/3 cup) plain flour
  • Salt & ground black pepper, to taste
  • 4 (about 400g each) lamb shanks, fat trimmed
  • 18.20 gm olive oil
  • 2 leeks, thinly sliced, washed, dried
  • 1 680g can tomato soup
  • 250ml (1 cup) dry white wine
  • 250ml (1 cup) vegetable liquid stock
  • 82.50 ml chopped fresh continental parsley
  • 2 garlic cloves, finely chopped
  • 2 tsp finely grated lemon rind
  • Mashed potatoes, to serve
Instructions:
  • Generously season the flour with salt and pepper. Dredge the lamb shanks in the seasoned flour, shaking off any excess.
  • In a large heavy-based saucepan over medium-high heat, heat oil. Brown 2 lamb shanks for 3-4 minutes, turning occasionally. Transfer to a plate. Brown the remaining shanks. Lower heat to medium and add leeks to the pan. Cook for 3 minutes until leeks soften slightly, stirring occasionally.
  • Pour in the soup, wine, and stock while gently stirring to release any flavorful bits stuck to the pan. Add the lamb shanks, raise the heat, and bring to a vigorous boil. Lower the heat, cover, and let it simmer for 1 1/2 hours until the meat easily falls off the bones, stirring occasionally.
  • In a small bowl, mix together the parsley, garlic, and lemon zest.
  • Plate the mashed potatoes and lamb shanks. Garnish the lamb with the parsley mixture and serve.

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