Braised Citrus Lamb Shanks

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Lamb is produced locally and also improves in flavour if it has been hung. We provide our customers with many traditional cuts including leg, chops, shoulder and mince as well as specialities such as minted lamb steaks. Why not try braised citrus lamb shanks.

Ingredients (serves 4)

4 lamb shanks
2-3 tblesp. Olive oil
1 carrot finely diced
1 onion finely diced
2 celery sticks finely diced
A few sprigs of thyme
2 bay leaves
2 garlic cloves finely chopped
4 tblesp. Sieved roast tomatoes
half a bottle of white wine
250ml lamb stock or water
juice and finely grated zest of a lemon and an orange
salt and freshly ground black pepper
chopped parsley to garnish

Method

1. Preheat the oven to 120 or Gas mark half.
2. Heat some of the olive oil in a large casserole dish. Add the carrot, onion and celery and sweat without browning until tender.
3. Add the thyme, bay leaves, garlic, tomatoes, wine and lamb stock or water along with most of the citrus juice and zest. Retain a few pinches of zest and a tblesp. of each juice.
4. Bring to the boil and then reduce the heat to a gentle simmer.
5. Heat a little more olive oil in a separate pan and brown the lamb shanks on all sides, seasoning with a little salt and pepper as you go.
6. Add the shanks to the casserole and cover with its lid. Transfer to the oven and cook for about two and a half hours until the meat is completely tender and falling off the bone.
7. Remove the shanks from the pan and keep warm while you finish the sauce.
8. Skim off some of the fat from the surface, then taste the liquid for seasoning and to assess its intensity. Boil to reduce it if you think it needs it. Stir in the reserved lemon and orange juice to refresh the citrus flavour.
9. Serve the lamb shanks on warm plates with a generous amount of sauce spooned over and sprinkled with a little parsley and a pinch of citrus zest. Accompany with mashed potatoes and your favourite vegetables.

If you liked this recipe then why not try some of the others available on this site.