Lamb shanks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2kg lamb shanks (200g meat per person), on the bone2 cloves garlic2 onions, chopped1 cup diced celery1 cup white wine3 cups chicken stock1 tbsp lemon zest3 stalks parsley2 bay leaves
Preheat oven to 160 degrees Celsius.
Heat a large, enamelled cast iron casserole over high heat. Brown shanks well and set aside.
Add garlic, onion and celery to the casserole with the oil and cook for 5 minutes, or until soft. Add wine, stock, lemon zest, parsley stalks and bay leaves and bring to a boil. Return shanks to casserole and lightly season. Cover with lid and cook in the oven for 1.5-2 hours, or until meat is falling off the bone.
Serve with steamed vegetables.
Serving Size: 4 serves of 1 lamb shank each
Heat a large, enamelled cast iron casserole over high heat. Brown shanks well and set aside.
Add garlic, onion and celery to the casserole with the oil and cook for 5 minutes, or until soft. Add wine, stock, lemon zest, parsley stalks and bay leaves and bring to a boil. Return shanks to casserole and lightly season. Cover with lid and cook in the oven for 1.5-2 hours, or until meat is falling off the bone.
Serve with steamed vegetables.
Serving Size: 4 serves of 1 lamb shank each
Nutritional Info Amount Per Serving
- Calories: 365.5
- Total Fat: 11.2 g
- Cholesterol: 131.0 mg
- Sodium: 1,080.5 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 1.7 g
- Protein: 44.4 g
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