• Recipe

    Lamb Fore Shanks with Lemon Thyme

     

    The rich flavour of grass-fed lamb, given a light, zesty twist - just lovely!

    • Serves 3
    • Preparation time 15 mins
    • Cooking time 2-2½
  • Ingredients
     
    • 6 Lamb Fore Shanks
    • 1tbsp plain flour
    • 2 tbsp olive oil
    • 3 peeled red onions, cut into chunks
    • 3 small leeks, cut into chunks
    • 1 lemon, zest only, cut into fine strips
    • 8 springs lemon thyme
    • 150ml white wine
    • 600ml good, hot lamb stock or chicken stock
    • Salt and freshly ground black pepper
  • Method
     
    1. Preheat oven to 200°C / Fan 190°C / Gas 6. Season meat then coat with flour. Put your casserole pan over a high heat, add oil and sear the shanks, turning until browned, then set aside.
    2. Reduce heat to medium, add the onions, leeks, lemon zest and lemon Thyme to the pan and cook for 3-4 minutes, until the onion softens. Add wine and reduce for 1-2 minutes on a high heat, then add the stock.
    3. Return the shanks to the casserole pan and slowly bring to the boil, then cover the pan with a lid and transfer to the oven. Cook for 1½ hours, remove lid and baste.
    4. Return pan uncovered for a further 30-40 minutes, or until meat is tender and just starting to fall off the bone. Season to taste with salt and pepper if necessary and serve.
    5. This recipe reheats well, so make it a day or two in advance if you wish.

    Chef's tip
     

    Eddie MacDonald Signature

    For a fresh, spicy kick, finish with fresh ground Szechuan pepper. 

    Goes great with Honey Roast Parsnips

    Steaks defrosting
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