Lamb Shank With Mustard and Verjus
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
3-4
ingredients
- 1 1⁄2 kg lamb shanks, cut into large pieces with bone in
- 2 tablespoons olive oil
- black pepper
- 1 tablespoon mustard, of your choice
- 2 garlic cloves, chopped
- 100 ml grape juice (verjus, juice unripened grapes)
- 200 ml chicken stock
- 1 cup seeded grapes (optional)
- 2 tablespoons chopped parsley
directions
- Trim fat from meat.
- Heat oil and brown and pour off fat.
- grind generous pepper over meat.
- stir in the mustard over a high heat.
- after few minutes add garlic.
- then trickle in verjus keeping high heat.
- stir in stock.
- lower heat and add grapes (red in picture).
- press piece of baking paper over meat and cover with lid.
- simmer 20-25 mins (try in tagine soaked in water first).
- Remove meat and keep warm.
- increase heat and boil the juices to reduce by half.
- taste and season.
- stir in parsesly and add meat and stir to coat well with sauce.
- serve immediately.
- can also make with jointed chicken or veal and even forgs legs (sorry can't do that one either!).
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RECIPE SUBMITTED BY
I am a stay at home Mum who just loves food, a little too much I am afraid. After a childhood of boring food as an adult I am discovering the wonderful world of food out there. And am loving eating my way around the world!
I cook mainly arab, north african and mediteranean food. I love to collect cookbooks and have over 200 (way too many I know!).
I hope you enjoy some of the recipes that have brought me and my family great pleasure.