BRAISED AROMATIC LAMB SHANKS WITH LEMON POTATOES
PREP TIME: 20 MINS
COOKING TIME: 3 ½ HRS
SERVES: 4
INGREDIENTS
4 x frenched lamb shanks
¼ cup (60ml) olive oil
2 large brown onions, diced
4 cloves garlic, sliced
2 teaspoons ras el hanout (eg. Herbies)
2 large carrots, peeled and cut into 2cm chunks
2 celery sticks, cut into 2cm chunks
2 tablespoons plain flour
2/3 cup (160ml), lemon juice
2 cups (500ml) chicken stock
¼ cup (70g) tomato paste
Salt flakes and freshly ground black pepper
2 sprigs rosemary
230g jar Sicilian pitted green olives, drained
1 kg Spud Lite potatoes, thickly sliced
1 punnet cherry tomatoes
1 bunch of broccolini, blanched
1 tablespoon parsley, roughly chopped
METHOD
Step 1
Preheat oven to 160°C (140°C fan-forced).
Step 2
Heat 1 tablespoon oil in a large heavy-based pan over a medium-high heat. Add shanks in batches and cook for 10 minutes until browned on all sides. Remove from pan and set aside for later.
Step 3
Add the onion, garlic, rase l hanout, carrot and celery to the pan, reduce heat to low, cover and cook for 10 minutes or until onions are soft. Add flour, stirring to combine and cook for 2 minutes.
Step 4
Add lemon juice, stock and tomato paste, stirring until well combined and season with salt and pepper.
Step 5
Pour mixture into a rectangular oven proof dish, with rosemary and olives. Spread potato slices on top and return the lamb shanks, pushing them down into the liquid. Cover tightly with foil and bake in preheated oven for 2 ½ hours. Remove pan from oven, turning shanks over then adding tomatoes and blanched broccolini, covering tightly again. Return pan to oven for a further 30 minutes.
To serve, sprinkle over chopped parsley.
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