Serves 2
If you can, save the tiny little shanks still attached to your leg and add to the separate shanks supplied if you ordered a whole lamb. This just utilises them better.
2 lamb shanks (and 2 Leg Roast shanks)
1 clove garlic, crushed
2 tbs olive oil
1 tbs tomato puree
1 carrot, finely diced
½ bottle white wine
1 onion, finely diced
250ml lamb stock
1 celery stick, finely diced
Juice and grated zest of one lemon
Couple of sprigs thyme
Juice and grated zest of one orange
A bay leaf
Salt & pepper
Heat some of the oil in a large casserole; add diced vegetables and sweat, without browning, until tender. Add the thyme, bay, garlic, tomatoes, wine and lamb stock, along with most of the citrus juice and zest. Bring to the boil and then reduce to a gentle simmer.
Heat a little more olive oil in a separate pan and brown the lamb shanks on all sides, seasoning with a little salt and pepper as you go. Add them to the casserole and cover with its lid. Transfer to a low oven (120C/Gas ½) and cook for about 2 ½ hours, until the meat is completely tender and falling off the bone.
Remove shanks from pan and keep warm while you finish off the sauce. Skim off some of the fat then taste the liquid for seasoning. Boil to reduce if needed. Stir in the rest of the lemon and orange juice and zest. Serve the lamb shanks with the sauce and a pinch of parsley on top. Great with mashed potatoes.
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