Untested as yet – from Waitrose Food Illustrated .
Planning
| serves: | 4 |
| preparation time: | 30 mins |
| cooking time: | 2¾ hrs |
Ingredients
- 3 tbs olive oil
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 2 tbs thyme leaves
- 2 bay leaves
- 2 garlic cloves, chopped
- 1 tbs tomato purée
- 375ml dry white wine
- 250ml lamb stock
- 1 lemon, juice & zest
- 1 orange, juice & zest
- 4 lamb shanks
- 2 tbs chopped parsley
Method
Heat some olive oil in a large casserole and sweat the chopped vegetables, without colouring, until tender (6 – 8 minutes). Add the thyme, bay leaves, garlic, tomato purée, wine and lamb stock. Add all but a pinch of each of the citrus zests and all but a tablespoon of each citrus juice. Bring to the boil then reduce to a gentle simmer.
Preheat the oven to 130°C/gas ½. In a separate pan, heat a little more olive oil and brown the shanks all over, seasoning as you go. Add them to the casserole, cover with its lid and transfer them in the oven to cook for 2½ hours until the meat is completely tender and falling off the bone.
Remove the shanks from the pot and keep them warm while you finish the sauce. Skim any accumulated fat from the surface of the braising juice. Taste the juice for intensity – if you think it needs boosting, boil to reduce it. Adjust the seasoning to taste after any reduction. Stir in the reserved citrus juice and zest. Return the lamb shanks, sprinkle with parsely and serve.
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