Name: Braised lamb shanks with lemon
Prep time: 15 min
Cook time: 130 min
Total time: 145 min
Yield: 4
Ingredients: 6 french-trimmed lamb shanks, fat trimmed; 1/4 cup (35g) plain flour, seasoned; 2 tablespoon rice bran oil; 1 onion, chopped; 1 tablespoon balsamic vinegar; 1 cup (250ml) dry white wine; 400 gram can diced tomatoes; 4 anchovy fillets, finely chopped; 2 medium carrots, quartered lengthways; 1 celery stalk, sliced; 4 thyme sprigs; mashed potato, to serve; 1 lemon, rind grated, to serve

Ingredients

6 french-trimmed lamb shanks, fat trimmed

1/4 cup (35g) plain flour, seasoned

2 tablespoon rice bran oil

1 onion, chopped

1 tablespoon balsamic vinegar

1 cup (250ml) dry white wine

400 gram can diced tomatoes

4 anchovy fillets, finely chopped

2 medium carrots, quartered lengthways

1 celery stalk, sliced

4 thyme sprigs

mashed potato, to serve

1 lemon, rind grated, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Dust lamb shanks with seasoned flour, shaking off any excess.

2.Heat oil in a large flameproof baking pan on high. Cook shanks in batches for 4 minutes, turning, until browned. Remove and set aside. Reduce heat to medium and cook onion for 5 minutes, stirring, until softened.

3.Increase heat to high, add balsamic vinegar and boil rapidly until reduced by half. Add wine and bring to boil. Stir in tomato and anchovies.

4.Return shanks to pan with carrot and celery. Top with thyme. Cover tightly with lid or foil and bake for 1 1/2-2 hours, until meat is falling from bone. Uncover and cook for another 20 minutes.

5.Serve with potato and lemon rind.

To french trim a lamb shank, rack or cutlet is to remove excess gristle, fat and meat from the end, exposing the bone. Make a quick gremolata to scatter over cooked lamb shanks by combining chopped parsley, a little chopped garlic and grated or finely chopped lemon rind.
Note

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