Braised Lamb Shanks

Preparation Time

20 minutes

135 minutes

2 tbs olive oil
8 (about 180g each) lamb shanks, French trimmed (see note)
4 (about 500g) baby fennel bulbs, quartered (fennel can be too stringy, either eliminate or leave in for flavour but do not consume)
4 (about 500g) carrots, peeled, cut into 4cm pieces
2 large onions, cut into wedges
3 garlic cloves, crushed
2 tbs plain flour
500ml (2 cups) chicken stock
185ml (3/4 cup) white wine
3 sprigs fresh rosemary
305g (1 1/2 cups) dried risoni pasta (or use couscous, easier to digest)
60g (2/3 cup) shredded parmesan (reduce to 1/3 cup, to help lower the fat content)
1/2 cup chopped fresh continental parsley
250g green beans, steamed

Preheat oven to 180°C. Heat half the oil in a large heavy-based frying pan over medium-high heat. Add half the lamb shanks and cook, turning occasionally, for 3-4 minutes or until golden brown all over. Transfer to a plate. Repeat with remaining oil and lamb shanks, reheating the pan between batches.
Heat the pan over medium-high heat. Add the fennel, carrot, onion and garlic and cook, stirring occasionally, for 5 minutes or until onion is golden around the edges. Add the flour and cook, stirring, for 30 seconds. Stir in the stock, wine and rosemary and bring to the boil.
Transfer the fennel mixture to a 3.5L (14-cup) capacity ovenproof dish. Top with the lamb shanks and cover with foil or a tight-fitting lid. Bake in oven, stirring occasionally, for 2 hours or until the lamb is tender and begins to fall off the bone. (To freeze, see notes below.)
Meanwhile, cook the risoni in a large saucepan of salted boiling water for 10 minutes or until al dente Drain. Return to the pan. Add the parmesan and 1/3 cup of the parsley and stir until well combined.
Season the lamb shank mixture with salt and pepper. Divide the risoni mixture among serving bowls. Top with the lamb shank mixture and sprinkle with the remaining parsley. Serve with steamed green beans.

To French trim the lamb shanks, cut the meat and fat away from the end of the shank so the bone is exposed.
To freeze
Prepare the lamb shank mixture to the end of step 4. Set aside for 1 hour to cool. Transfer the lamb shank mixture to a 3L (12-cup) capacity freezerproof airtight container. Place in the fridge for 3-4 hours to chill. Label, date and freeze for up to three months.
To thaw
Place the lamb shank mixture in the fridge for 24 hours or until thawed completely.
To reheat
Preheat oven to 200°C. Transfer the mixture to a 3.5L (14-cup) capacity ovenproof dish. Cover with foil or a tight-fitting lid. Bake for 45 minutes or until heated through. Continue from step 5.

Good Taste – June 2007, Page 68
Recipe by Alison Roberts