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With the weather cooling down, it's the perfect time to order a packet of Dirty Clean Food luxurious lamb hind shanks, sourced exclusively from WA-local free-range lamb.
These lemon and garlic braised lamb shanks are mouthwatering! The succulent lamb shanks are slowly cooked in a fragrant broth of chicken stock, bay leaves, and dried oregano, then brightened with zesty notes of lemon and garlic.
As the lamb shanks cook, the flavours of the broth meld together to create a rich and savoury sauce that perfectly complements the tender meat. To finish the dish, add in buttery Sicilian olives, and creamy butter beans, and let them simmer for a few minutes until everything is heated through. The Lemon and Garlic Braised Lamb Shanks are then served atop a bed of risoni, which soaks up the delicious broth and adds a satisfying chew to each bite. This dish is the perfect choice for a cosy family dinner or a special occasion and is sure to impress even the most discerning of palates.
Lemon and Garlic Braised Lamb Shanks
Ingredients :
Cooking notes:
If you don't have an oven-proof, use a regular frypan to brown the lamb shanks and for steps 3 and 4. Transfer ingredients to a large oven dish at step 5 for roasting.
serves 6-8
- 4 lamb shanks
- 2 lemons
- 2 tsp dried oregano
- 4 garlic cloves
- 2 celery stalks
- 1 onion
- 2 tomatoes
- 800 ml chicken stock
- 2 dried bay leaves
- 1 packet fresh oregano (approx 10g)
- 250 gm risoni or orzo
- 230g jar Sicilian olives
- 400g tinned butter beans
Method
- Zest and juice 1 lemon. Crush 1 garlic clove. Add to a large bowl with 2 tsp dried oregano, 1/4 cup olive oil, salt and pepper. Mix to combine. Add shanks and coat with marinade. Set aside for 30 minutes (or do a day ahead and refrigerate overnight).
- Preheat oven to 150ºC. Heat a large oven-proof frypan (see notes) over high heat with oil. Add shanks (reserve marinade) to pan and cook in batches, turning occasionally, for 6-8 minutes until browned on each side. Remove to a plate.
- Add extra oil to pan if necessary. Dice onion, slice celery and crush remaining garlic. Add to pan as you go along with bay leaves and 1/2 fresh oregano. Cook, stirring occasionally, for 4-5 minutes until tender.
- Roughly chop tomatoes and add to pan. Pour in stock and simmer for 4-5 minutes until reduced by half. Season to taste.
- Add reserved marinade back in along with shanks. Cover with a lid or foil. Roast, turning 2-3 times, for 2 1/2 - 3 hours until meat is almost falling off the bone.
- When shanks are nearly finished, bring a saucepan of water to a boil. Add risoni and cook according to packet instructions. Drain risoni.
- Drain and rinse olives and butter beans.
- Remove shanks from pan and use a large serving spoon to remove excess fat from the top of the braising liquid. Add risoni, olives and butter beans. Return shanks to the pan and scatter over remaining fresh oregano. Serve tableside with lemon wedges.
If you don't have an oven-proof, use a regular frypan to brown the lamb shanks and for steps 3 and 4. Transfer ingredients to a large oven dish at step 5 for roasting.
Want to make this at home? We used WA lemons, Dirty Clean Food Lamb Hind Shanks & Urban Forager Organic Chicken Stock from the Dinner Twist Marketplace.
