Name: French peasant lamb shanks with lemon and tarragon
Cook time: 200 min
Total time: 200 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 4 (1kg) lamb shanks, frenched; 2 clove garlic, crushed; 1 tablespoon finely chopped fresh tarragon; 1/4 cup (60ml) dry white wine; 1/2 cup (125ml) chicken stock; 3 (600g) potatoes, coarsely chopped; 1 tablespoon finely grated lemon rind; 1 tablespoon fresh tarragon leaves

French peasant lamb shanks with lemon and tarragon

Tender and tasty lamb shanks make the best winter dinner, not least because they fill the house with fragrance and warmth for hours before you eat.

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Serves 4

Cook

3H 20M

Ingredients

1 tablespoon olive oil

4 (1kg) lamb shanks, frenched

2 clove garlic, crushed

1 tablespoon finely chopped fresh tarragon

1/4 cup (60ml) dry white wine

1/2 cup (125ml) chicken stock

3 (600g) potatoes, coarsely chopped

1 tablespoon finely grated lemon rind

1 tablespoon fresh tarragon leaves

Method

1.Preheat oven to 160°C.

2.Heat oil in a large frying pan; cook lamb until browned. Remove from pan.

3.Combine garlic, chopped tarragon, wine and stock in a medium baking dish. Add lamb, turn to coat and season to taste. Cover dish and roast about 2 hours, turning lamb every 30 minutes.

4.Uncover dish, add potato and return to oven. Roast a further 1 hour, basting lamb and potato regularly, until potato is tender.

5.Serve lamb with potatoes; sprinkle with rind and tarragon leaves.

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Ingredients

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