Lamb shanks can often be a very heavy dish, usually cooked in a rich red wine sauce.
I love pairing lamb dishes with lemon, just to cut through that richness and this dish does just that.
The white wine, lemon juice and chicken stock creates a lighter sauce and adds a bit of zing to a classic dish.
Don’t get me wrong – I love lamb shanks in a red wine sauce,but sometimes you just feel like something different, plus this ‘lighter’ version is just as ‘at home’ in summer as it is in winter.
| Servings | Prep Time |
| 4 people | 20 minutes |
| Cook Time |
| 3 hours |
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A 'lighter', more zesty lamb shank dish takes comfort food to another level.
Braised in the oven with white wine, lemon juice & chicken stock to deliver juicy, fall-off-the-bone meat.
Not only for winter - this dish can be enjoyed on warmer summer days, paired with leafy greens.
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- 4 lamb shanks
- 2 tbs olive oil
- 1 lemon
- salt
- white pepper
- 2 garlic cloves
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 cup chicken stock
- 1 cup dry white wine
- Season the lamb shanks with lemon juice, salt & white pepper.
- Heat the olive oil in a med-large oven casserole that has a lid. Brown the shanks on all sides.
- Squeeze out the rest of the lemon juice onto the browned lamb shanks and add 1/8th of the peel to the pot.
- Add garlic, bay leaves, thyme, stock & wine to the pot. Cover with the lid and bake at 160C for 3 hours.
Keep it simple by pairing it with a fresh herb salad, or enjoy it with pumpkin mash.
I like to make more than enough when I cook dishes like this – any slow-cooked meat – as it makes for great and versatile leftovers.
You can ‘recycle’ it into some fab lunch box dishes or salad jars.
Or – knock your dinner guests’ socks off with this treat!
Enjoy. X
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