Lamb Shanks With Verjuice

Recipe by ImPat
READY IN: 3hrs 40mins




  • Preheat oven to 160°C.
  • On the stove heat the oil in a large casserole dish (that is ovenproof).
  • Season the lamb shanks with the sea salt and freshly ground pepper.
  • Add 3 shanks to the casserole dish and cook over moderate heat until browned all over (about 8 minutes), rest to one side.
  • 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.
  • Remove from the heat and return the first 3 shanks to the casserole dish or pot.
  • 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.
  • 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.
  • Transfer the lamb to a platter and cover to keep warm.
  • Discard the rosemary stems and bay leaves and skim as much fat as possible from the sauce in the casserole dish.
  • Return the shanks to the sauce and cook over moderate heat until warm.
  • Spoon into bowls and serve.
  • I would serve with mashed potato and steamed vegetable.