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Prep Time: 00:15
Servings: 4
Cooking Time: 03:00
Ingredients
- 30ml - oil
- 4 - small whole lamb shanks
- 4 - lemon leaves
- 1 - fennel bulb, chopped
- 2 - medium carrots, chopped
- 2 - leeks, chopped
- 1 - whole garlic bulb, top cut off
- 150ml - white wine
- 150ml - vegetable stock
- - mashed potatoes to serve
Method
The gremolata brings out the best flavours in your shank.
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.
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.
