Lamb Shanks With Verjuice

Total Time: 3 hrs 40 mins Preparation Time: 10 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil
• 6 lamb shanks
• sea salt
• pepper (freshly ground)
• 10 rosemary sprigs
• 1 head garlic (large, each clove peeled and 3 minced)
• 1 preserved lemon (whole, rinsed)
• 2 cups verjuice (500ml)
• 1 cup chicken stock (or vegetable)
• 6 bay leaves
• 1 teaspoon black peppercorns (whole, cracked)
• 1 teaspoon salt

Recipe

• 1 preheat oven to 160°c.
• 2 on the stove heat the oil in a large casserole dish (that is ovenproof).
• 3 season the lamb shanks with the sea salt and freshly ground pepper.
• 4 add 3 shanks to the casserole dish and cook over moderate heat until browned all over (about 8 minutes), rest to one side.
• 5 add the remaining 3 shanks and the rosemary to the casserole dish and cook until browned and then add the minced garlic and cook for another minute.
• 6 remove from the heat and return the first 3 shanks to the casserole dish or pot.
• 7 remove the pulp from the lemon and cut the lemon rind into 8 pieces and add the the lamb along with the verjuice, stock, garlic cloves, bay leaves, cracked peppercorns and salt.
• 8 bring to the boil and cover tightly and braise in the oven for 3 hours or until the meat is tender, turn the shanks occasionally.
• 9 transfer the lamb to a platter and cover to keep warm.
• 10 discard the rosemary stems and bay leaves and skim as much fat as possible from the sauce in the casserole dish.
• 11 return the shanks to the sauce and cook over moderate heat until warm.
• 12 spoon into bowls and serve.
• 13 i would serve with mashed potato and steamed vegetable.