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Citrus-braised Lamb shanks
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If you've ever roasted a whole leg of lamb, you'll know what a shank is – the knobbly, not-very-meaty bit at the end that usually gets overcooked and thrown away. Not, as you can imagine, an expensive cut. However, if you simmer shanks gently and slowly, their gelatinous tissue softens and mellows. Add a good dose of citrus flavours and you end up with something really quite delicious. Serve this dish with mashed potatoes, polenta or creamy beans such as butter beans or cannellini.
Typical values per serving:
This recipe was first published in January 2007.