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Nutrition Facts
Serving Size 1 (55g) Recipe makes 6 servings The following items or measurements are not included below: 6 lamb shanks 10 rosemary sprigs preserved lemons verjuice 1 teaspoon black peppercorns
Calories 69
Calories from Fat 45		(65%)
Amount Per Serving		%DV
	Total Fat 5.0g	7%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 446mg		18%
Potassium 82mg		2%
Total Carbohydrate 4.8g		1%
	Dietary Fiber 0.2g	0%
	Sugars 0.7g
Protein 1.6g		3%
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Lamb Shanks With Verjuice

Recipe #377738 | 3¾ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: I'mPat
Jun 18, 2009

I just love lamb shanks and am hoping to try this soon before lamb goes up to much in price. The recipe is from our state daily paper The West Australian. Verjuice is made from white grapes, so at a pinch you could use a dry white wine.

SERVES 6 (change servings and units)

Ingredients

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

Directions

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.