Braised Lamb Shanks with Parsley and Lemon
- Prep Time: 15 min
- Cook Time: 1hr 50 mins
- Serves: 4
- 4 (about 400g each) lamb shanks
- 50g (1/3 cup) plain flour
- Salt & ground black pepper, to taste
- 1 tablespoon olive oil
- 2 leeks, thinly sliced, washed and dried
- 1 680g can tomato soup
- 250ml (1 cup) dry white wine
- 250ml (1 cup) Vegetable Stock
- 1/3 cup chopped fresh continental parsley
- 2 garlic cloves, finely chopped
- 2 teaspoons finely grated lemon rind
- Roasted potatoes, to serve. Can substitute for Mash potato if preferred.
- Place flour, salt and pepper into a bowl. Ensure to be generous with the salt and pepper.
- Coat the lamb shanks in the seasoned flour, shaking off any excess.
- Heat oil in a large heavy-based saucepan over medium-high heat.
- Add 2 lamb shanks and cook for 3-4 minutes or until well browned. Turn occasionally.
- Transfer to a large plate and set aside and repeat with the other 2 lamb shanks.
- After removing the shanks, reduce heat to medium and add the leeks to the pan.
- Cook, uncovered, stirring occasionally, for 3 minutes or until leeks soften slightly.
- Gradually add soup, wine and stock, scraping the pan to free any parts that have cooked onto the base.
- Add lamb shanks, increase heat to high and bring to the boil.
- Reduce heat to low, cover and simmer and stir occasionally for 1 and a 1/2 hours or until meat starts to come away from bones.
- Combine parsley, garlic and lemon rind into a small bowl.
- Divide the potatoes and lamb shanks among serving plates. Pour sauce over the top of both shanks and potatoes.
- Sprinkle the lamb with the parsley, garlic and lemon rind mixture and serve.
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