Braised Lamb Shanks

Braised Lamb Shanks

A quick one from the archives. (dinner last Christmas)

Braised Lamb Shanks

Adapted from Bones by Jennifer McLagan


2 lamb shanks, about 350 g each
salt and pepper
2 Tbsp neutral oil
4 onions, diced
1 carrot, diced
2 tsp dried rosemary
330 ml Guinness
2 Tbsp brown sugar
1 tsp mustard
2 cloves garlic, sliced


Preheat the oven to 160°C.
Pat the lamb shank dry and sesaon with salt and pepper. In a braising pot, heat the oil and fry the shanks until nicely browned on all sides. Remove from the pot and set aside. Add the onions and fry on low-medium heat until soft, about 10 minutes. Add the carrot and rosemary and cook for 2-3 minutes. Add the rest of the ingredients, bring to a boil and add the lamb shanks. Transfer to the oven and braise for about 2 hours or until very tender. Serve on pasta.

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