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Lamb Shanks
Serves: 4
Preparation Time: 10mins
Cooking Time: 90mins
Ingredients
    • 4 whole lamb shanks
    • 45 ml olive oil
    • 500 ml dry red wine
    • 4 - 6 large garlic cloves
    • 4 rosemary stalks
    • 1 lemon, sliced
    • 2 beef stock cubes
    • 500 g mushrooms
    • 100 g (750 ml) rocket or spinach leaves
    • black pepper
    • 90 ml chopped parsley
    • 30 ml long, fine strips of lemon rind
Method
Heat the oil and add the shanks. Brown the meat all over. Add the wine, garlic, rosemary, lemon and stock cubes. Bring everything to the boil, reduce heat, cover and simmer for 90 - 120 minutes, replenishing the cooking liquids from time to time if necessary. Cook until the meat is very tender. Increase the heat, then cook rapidly without the lid until the cooking liquids have reduced and thickened.
Mushrooms: Before serving, spray a large pan with olive-oil spray and add the mushrooms. Sauté lightly, then add the rocket. Stir lightly and remove from heat. Season to taste and arrange mushroom mixture on a warmed serving platter with the shanks on top. Scatter with parsley and lemon rind. Serving suggetions: serve with couscous and a salad or steamed vegetables.
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