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Braised lamb shanks
Braised lamb shanks
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Prep Time:
10 minutes
Cook Time:
135 minutes
Total Time:
145 minutes
Braise lamb shanks slowly for tender, juicy results.
Ingredients:
  • 9.20 gm olive oil
  • 4 lamb shanks
  • 2 brown onions, cut in wedges
  • 2 garlic cloves, crushed
  • 3-4 sprigs fresh rosemary
  • 800g can tomatoes, undrained, roughly chopped
  • 1 eggplant, peeled, diced
  • 250mls (1 cup) dry red wine
  • 250mls (1 cup) water
  • 3-4 dried bay leaves
  • 1 lemon
  • 125.00 ml chopped fresh parsley
  • 1 extra garlic clove, finely chopped
Instructions:
  • Preheat the oven to 170°C. Heat olive oil in a heat-resistant casserole dish over medium-high heat. Sear the lamb shanks for 10 minutes until nicely browned. Transfer the lamb to a plate. Add onions, garlic, and rosemary to the dish, and cook for 5 minutes over medium heat. Return the lamb shanks to the dish, then add tomatoes, eggplant, wine, water, and bay leaves. Bring to a boil. Cover and place in the preheated oven for 2 hours.
  • Peel the lemon, remove the white pith, and cut the rind into thin strips. Mix the lemon rind with parsley and extra garlic. Sprinkle the mixture over the lamb shanks before serving.

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