Lemon Lamb Shanks

The following is close copy of a recipe offered by Sally Butters of NZ House and Garden fame, and published on page 16 of the Weekend section of the “Press” of 14 September 2019. To make the pea and couscous base, bring a small pot of water to the boil, add salt and 1/3 cup Israeli couscous. Boil for 6-8 minutes, then add 1/3 cup frozen peas. Cook for another minute, drain, mix the mint and parsley through [save a little for garnish], and share between 2 deep plates. A very nice deal, but at nearly $10 per shank [from New World Supermarket] not something that is going to happen very often.



¼ cup olive oil.

2 lamb shanks.

2 cloves garlic, peeled and sliced.

1 leek, sliced lengthwise, thinly chopped [white part only].

Salt and pepper to taste.

1 tsp ground cinnamon.

2 tblsp plain flour.

Juice and zest of a lemon.

2 bay leaves.

1 ½ cups chicken broth.

½ cup white vermouth.

Good bunch mint, chopped.

Good bunch mint, chopped.



Pre-heat the oven to 180°C. Heat the oil in a heavy pan over a hot flame and brown the shanks on all sides. Transfer to a casserole dish. Reduce the heat to medium and add the garlic. Fry until beginning to turn golden then add leek, salt and pepper. Continue to stir fry until the leek is soft then stir in the cinnamon and flour.

Stir in the lemon juice and zest, the bay leaves, the broth, and the wine. Cook, stirring, until the mixture thickens then pour over the shanks, cover and cook for 2 hours. Serve immediately.


Serve with: Garnish with parsley, over a mixture of peas and Israeli couscous. Mixed vegetables on the side.


Serves: 2.

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