Slow-Cooked Rosemary Shanks
Ingredients
6 tablespoons chopped fresh rosemary
6 lamb shanks
2 large onions, finely sliced
zest and juice of 1 orange
3 tablespoons olive oil
375 ml (half a bottle) shiraz
1 cup beef stock
salt and freshly ground black pepper
extra strips of orange zest, to garnish
Description
I can remember when lamb shanks became fashionable. Prue Barton put them on her menu at Vinnies in the very early years of the restaurant and charged $3.95 for one and $5.95 for two. Those were the days! In this recipe the lamb shanks are slowly simmered with rosemary, red wine, onions and orange zest until the meat literally falls from the bone Serve with a garlicky potato puree or your favourite mashed vegetable.
Method
Scatter rosemary over the lamb shanks. Grate the zest of the orange.
Heat the oil in a heavy lidded casserole dish and brown the lamb shanks on all sides. Remove the shanks, and add the onion to the dish. Cook the onions with the orange zest until the onion is browned and crispy. Preheat the oven to 180°C.
Add to the onion the wine, beef stock, orange juice, salt and pepper, and bring to a simmer.
Put the shanks back into the liquid, cover the dish tightly with the lid and place in the oven for one hour and 15 minutes. Check once or twice to ensure the liquid is not drying up, and add a little water if necessary.
To serve, pile garlicky potato puree into six serving plates and top each with a lamb shank, extra sauce and orange zest to garnish.
Categories
Lamb/Mutton/Hogget
Braised Dishes
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