Orange Braised Lamb Shanks
Total Time: 2 hrs 25 mins
Preparation Time: 25 mins
Cook Time: 2 hrs
Ingredients
- Servings: 4
- 4 lamb shanks
- 1 carrot, diced finely
- 1 medium onion, diced finely
- 2 celery ribs, diced fine
- 2 -3 tablespoons olive oil
- 2 -3 sprigs fresh thyme
- 2 bay leaves
- 2 garlic cloves, finely chopped
- 2 oranges, juice and zest of, finely grated (no pith)
- 1 lemon, juice and zest of, finely grated (no pith)
- 1 tablespoon tomato paste (concentrated tomato puree)
- 1 1/2 cups wine
- 1 cup lamb stock (or water)
- salt and pepper
- 1/2 cup fresh parsley, chopped
Recipe
- 1 preheat oven to 300°f.
- 2 in a suitable casserole dish, sweat the diced vegetables in some of the olive oil without browning until tender.
- 3 add the thyme, bay leaves, garlic, tomato, wine and lamb stock or water, along with most of the orange zest and juice (retain a few pinches of zest and 1 tbsp of juice).
- 4 bring to the boil and lower to a gentle simmer.
- 5 heat a little more olive oil in a separate pan and brown the lamb shanks on all sides, seasoning with a little salt and pepper as you go.
- 6 transfer to the casserole dish and cover with its lid.
- 7 transfer to the oven and cook for approx 2hours or until the meat is completely tender and coming off the bone.
- 8 remove the shanks from the pan and keep warm while you finish the sauce.
- 9 skim off some of the fat that is floating on it. taste for seasoning and to assess its intensity, boil to reduce if you think it needs it.
- 10 stir in the reserved juice to refresh the citrus flavour.
- 11 serve one lamb shank on each warmed plate with a generous amount of sauce spooned over.
- 12 sprinkle each shank with a little parsley and a pinch of the reserved zest.
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