Braised lamb shanks

Ingredients 2 tbsp (30 ml) oil 2 tbsp (30 ml) cake flour 3 tbsp (45 ml) Clover Mooi River Butter 1 carrot, finely diced 1 onion, finely diced 2 celery sticks, finely diced 2 garlic cloves, crushed 3 sprigs fresh rosemary 3 fresh sage leaves 2 bay leaves 1 tbsp (15 ml) tomato purée 1 cup (250 ml) red wine 1½ cups (375 ml) lamb stock 1 cup (250 ml) Clover Krush, Orange 1 lemon, zest 4 lamb shanks (approximately 1.5 kg) salt and black pepper 1 tbsp (15 ml) chopped parsley, to garnish

Method Preheat the oven to 150°C.

Heat the oil in an ovenproof casserole, toss the lamb in the flour, shake off excess, and brown in the pan for 5 - 6 minutes until seared all over.

Transfer the shanks to a plate.

Return the casserole to the stove and add the butter, diced vegetables and garlic and cook over a very low heat for 5 - 6 minutes.

Return the meat to the casserole and add the herbs, tomato purée, wine, stock, orange juice and lemon zest.

Bring to the boil, then reduce the heat to a ge ntle simmer.

Season the casserole with salt and pepper.

Cover and transfer to the oven for 2 - 2½ hours, or until the lamb is tender.

Sprinkle the parsley over the top before serving.

#lamb #shanks