Oven-braised lamb shanks
This week’s Market basket: Brought to you by Market Meats, Toms Fruits and prepared by one of our loyal customers
Warm up on this freezing winter’s day with our homemade oven braised lamb shanks. This food for the soul, is easy to make and definitely a winter feast the whole family will enjoy. Recipe below taken from Womens Weekly.
- Preheat oven to very hot, 250° (230°C fan-forced). Pierce meatiest part of each shank in two places with a sharp knife; press garlic into cuts.
- Layer carrot, celery, onion and shanks in a large flameproof baking dish, season with salt and pepper. Cook in a very hot oven for 15 minutes; turn the shanks, cook for a further 10 minutes. Reduce the oven temperature to moderately slow, 160°C (140°C fan-forced), remove dish from oven.
- Pour over combined wine, stock and puree; add bay leaves and thyme. Cover dish tightly with a double thickness of foil; cook for 1 1/2 hours. Turn shanks; cook for a further 1 - 1 1/2 hours or until tender. Remove bay leaves and thyme from shanks.
8 lamb shanks
4 cloves garlic, quartered
1 medium (120g) carrot, chopped coarsely
2 stalks (300g) celery, chopped coarsely
3 large (600g) onions, chopped coarsely
Salt and freshly ground black pepper to taste
1 cup (250ml) white wine
2 cups (500ml) salt-reduced chicken stock
400 g can tomato puree
4 bay leaves
8 sprigs fresh thyme
All ingredients can be found conveniently in one place at the Belconnen Fresh Food Markets