Supper

By Drum Digital
29 September 2010

Braised lamb Shanks

Preparation time: 10 min

Roasting time: about 3 hours

Serves 6

You will need

6 lamb shanks (±400 g each)

seasoned flour for dusting shanks

30 ml (2 tbsp) olive oil

45 ml (3 tbsp) butter

3 cloves garlic, halved

60 ml (¼ cup) fresh thyme

1-2 sprigs fresh rosemary

1 litre (4 cups) chicken or vegetable stock

1 each yellow and green peppers, diced

1 can (410 g) mixed beans (optional)

Serve with

couscous or rice and roasted veggies

Method

1. Preheat the oven to 160°C. Dust the shanks with seasoned flour. heat the oil and butter and brown the shanks in a casserole on all sides until golden brown. 2. Remove the shanks from the casserole and drain off any excess fat. Put the garlic, thyme and rosemary in an oven-safe casserole dish and put the shanks on top, then pour over the chicken stock. Cover the casserole with a lid or foil and cook in the oven for 2½ to 3 hours. 3. Once the shanks are tender, add the lemon juice. Remove the shanks from the casserole, add the peppers and beans and cook the sauce for another 10 minutes or until fragrant and slightly thickened. 4. Spoon the sauce over the lamb shanks. Serve with couscous or rice and roasted veggies.

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