Recipe Search
Braised Lamb Shanks in a Wine and Garlic Sauce
This dish can be prepared and cooked ahead, then reheated before serving
Ingredients
1/2 cup flour
salt and black pepper to taste
4 good size lamb shanks
3 Tablespoon Mainland butter
1 onion, peeled and diced
1/2 cup celery, sliced
1/2 cup carrots, peeled and diced
6 cloves of garlic, peeled and sliced
2 bay leaves
1/4 cup parsley, roughly chopped
1 cup marsala wine or red wine
2 cups Campbell's Chicken Stock
2 tomatoes, chopped
3 Tablespoon olive oil
Preparation
Place the flour into a plastic bag and heavily season with salt and pepper
Throw the lamb shanks into the bag and shake to combine
Heat a heavy based pan that has a tight fitting lid on a medium heat, when hot add the butter and little oil and then add the lamb shanks and brown on all sides
You need to get as much colour on the meat without burning
Set aside
Return the pan to the heat and add the onions, celery, carrots, garlic, bay leaves, parsley and season with salt and pepper.
Cook until softened and translucent
Turn your heat to high, add the wine and deglaze the pan
Add the lamb back to the pan along with the Campbell's Stock and tomatoes and drizzle with the olive oil
Reduce heat, cover and simmer gently for at least 1 1/2 hours or until the meat is very tender
Remove the lid and cook for another 5 to 10 minutes or until the sauce has thickened
Serve with gremolata over the top
Quick and Easy Gremolata
Ingredients
zest of a lemon
zest of an orange
2 cloves of garlic
1/4 cup fresh parsley
Method
Whizz these ingredients together in a blender then sprinkle a little of the mixture over each serving
Recipe by Brett McGregor. Countdown and Masterchef
Buy Recipe Books Online, Edmonds Classic Cookbook and all your favourite cook books from TV Chefs Recipe and cooking books