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Braised Lamb Shanks with Lemon and Garlic

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This zesty, garlicky recipe using Scotch Lamb shanks offers great value, is easily cooked and a doddle to dish up!

How to cook & Ingredients

10 minutes
1¾ - 2 hours
4

Ingredients 

4 Scotch Lamb PGI shanks

1tbsp olive oil

1 large carrot, diced

2 celery sticks, diced

2 tsp fresh chopped thyme

6 garlic cloves, diced

Grated zest of 2 lemons

1 tbsp tomato puree

400g can chopped tomatoes

600ml lamb stock or white wine (or combination of both)

2 tsp balsamic vinegar

Cooking Method

  • Preheat oven to 180°C.

    1
  • Heat the olive oil in a flameproof casserole and brown the shanks all over. Set aside. Add the carrot and celery to the oil, cook for 5 minutes or until softened but not coloured.

    2
  • Add the thyme, garlic, lemon zest and puree and cook for a further 2 minutes. Pour in the tomatoes and stock (or wine), bring to the boil and simmer for 5 minutes.

    3
  • Return the shanks to the simmering braising liquid. Cover and cook in the oven for 1½ -2 hours or until the meat is tender and coming away from the bone.

    4
  • Transfer the shanks to a warm dish and place the casserole dish on the hob and boil to reduce slightly, checking the consistency and seasoning. Add the balsamic vinegar to bring out the flavours.

    5

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Serving Suggestion

Delicious served with winter root vegetables and mashed potatoes.

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