You may also like
Categories:
olive oil carrot onion celery thyme bay leaves garlic tomato paste white wine chicken broth lemon orange salt parsley
Viewed: 141 - Published at: 2 years agoIngredients
- 3 tablespoons olive oil
- 1 carrot, finely diced
- 1 onion, finely diced
- 2 celery ribs, finely diced
- 3 sprigs thyme
- 2 bay leaves
- 2 garlic cloves, chopped
- 1 tablespoon tomato paste
- 1 1/2 cups white wine
- 1 cup chicken broth
- Juice and finely grated zest of 1 lemon
- Juice and finely grated zest of 1 orange
- 4 12-ounce New Zealand lamb shanks
- Salt and freshly ground black pepper
- Chopped parsley, for garnishing
Method
- Preheat oven to 250 degrees.
- Heat 1 1/2 tablespoons olive oil in a large casserole.
- Add the carrot, onion and celery, and sweat over low heat, until tender.
- Add the thyme, bay leaves, garlic, tomato paste, wine, and broth, along with all but a few pinches of the zests and a tablespoon of each juice.
- Bring to a boil, then reduce to a gentle simmer.
- Meanwhile, season the lamb with salt and pepper.
- Heat the remaining olive oil in a separate large saute pan and brown the shanks on all sides.
- Add the shanks to the casserole and cover.
- Transfer to the oven and cook until the meat is completely tender, about 2 1/2 hours.
- Remove the shanks from the pan and keep warm.
- Skim the fat from the surface of the sauce.
- Reduce the sauce to the desired consistency.
- Stir in the reserved citrus juices and season to taste with salt and pepper.
- Serve the lamb shanks and sauce on warmed plates (with Israeli couscous or some good bread).
- Sprinkle with a little parsley and the remaining citrus zest.
