Here’s a stew that’s full of flavour and sure to salve and sustain a tender tummy. The fall-off-the-bone lamb will melt in your mouth and, ...
Here’s a stew that’s full of flavour and sure to salve and sustain a tender tummy. The fall-off-the-bone lamb will melt in your mouth and, topped with a lemony gremolata, will make your tastebuds sing and dance!
Serves: 4
Lamb Shanks Recipe |
Serves: 4
Lamb Shanks with Gremolata Ingredients
- 2 tbsp extra-virgin olive oil
- 4 lamb shanks, about 1.25kg in total
- Salt & pepper
- 2 carrots, roughly chopped
- 4 celery stalks, roughly chopped
- 4 garlic cloves, roughly chopped
- 750mL bone broth
- 4 thyme sprigs
- 1 small celeriac, peeled & diced
- 1 sweet potato, peeled & diced
- 2 parsnips, peeled & roughly chopped
Gremolata Ingredients
- ½ cup roughly chopped flat-leaf parsley leaves
- 2 tsp lemon zest
- ¼ garlic clove, crushed or finely grated
Lamb Shanks with Gremolata preparation
- Heat half of olive oil in large heavy-based saucepan over medium–high heat.
- Season shanks with sea salt and freshly ground black pepper.
- Working in batches, cook for 4–6 mins, turning occasionally, until browned all over.
- Remove from pan and set aside.
- Add remaining oil to pan and sauté carrot, celery and garlic for 3–4mins, or until softened.
- Stir in broth, then return shanks to pan. Add thyme sprigs, celeriac, sweet potato and parsnip and bring to boil.
- Reduce heat to low, cover and simmer for 2–2½ hours, or until lamb is tender and falling off the bone, turning shanks halfway through.
- If needed, stir in a little filtered water during cooking.
- Remove shanks from pan.
- Remove meat from bones, break into bite-sized pieces and return to sauce (or leave meat on bone if you prefer).
- Combine all gremolata ingredients in small bowl and sprinkle over stew.