Lamb Shanks with Gremolata


Lamb Shanks with Gremolata
Servings: 4


4 lamb shanks or drums
2 Tbsp flour
2 Tbsp vegetable oil
1-2 cloves garlic, crushed
2 onions, chopped
3 sticks celery, chopped
150 ml vegetable stock
salt and freshly ground black pepper to taste
1 cup chopped Asian greens stalks
1 cup chopped Asian greens leaves

zest of 1-2 lemons, finely grated
1-2 cloves garlic, finely chopped
½ bunch fresh parsley, finely chopped

Recipe by: Glenda Gourley
Publication: (Oct 2010)
Recipe ID: 100376


The ultimate comfort dish, try with lamb drums.


Dust lamb shanks with flour.
Heat oil in a large saucepan. Add shanks and brown all over. Remove from pan and set aside. Add more oil to pan if needed. Heat.

Add garlic, onions and celery and cook for 5 minutes until soft, but not browned. Mix well and add stock and seasoning.

Cover with a lid and simmer gently for 1½ hours, adding a little more stock from time to time if needed.

Add Asian greens stalks 5 minutes before end of cooking. Remove from heat and stir through Asian green leaves.

To make the gremolata, place lemon zest, garlic and parsley into a bowl and stir well.

When ready to serve, heat lamb shank mixture until simmering and cook for 15 minutes or until heated right through.
Serve topped with gremolata with mashed potato and green beans on the side.

Alternatively: Bake in preheated oven at 180°C in ovenproof dish for 1½ hours.


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