Braised lamb with spring veg & gremolata
- Jane Hornby
Save recipe
Serves 4
Easy
Prep: 30 mins
Cook: 3 hrs and 30 mins
plus marinating
A star rating of 4.5 out of 5.4 ratingsRate
loading...
Treat your family to a Sunday roast of succulent lamb shanks and a tasty gremolata made with parsley, lemon zest and garlic cloves
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
Units:
MetricUS
-
4 lamb shanks
-
1 tbsp chopped rosemary
-
2 tbsp olive oil
-
400g carrots
scrubbed and halved lengthways
-
1 garlic bulb
broken into cloves
-
greens
from 2 bunches salad onions, washed and shredded
-
150ml dry white wine
-
600ml chicken or lamb stock
-
140g frozen peas
(or podded broad beans)
-
25g pack flat-leaf parsley
leaves finely chopped, stems reserved
-
1 lemon
zested then cut into wedges
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal590
- fat36g
- saturates15g
- carbs13g
- sugars10g
- fibre7g
- protein42g
- salt0.5g
Ad
Method
-
step 1
Make several slashes about 1cm deep in each shank, then put them in a large roasting tin. Rub the rosemary, oil and seasoning into the meat. Leave to marinate for 30 mins if you have time. Heat oven to 220C/fan 200C/gas 7.
-
step 2
Brown the lamb shanks in the oven for 20 mins, turning halfway. Add the carrots and all but one of the garlic cloves, turn them in some of the fat in the pan, then roast for 5 mins more. Pour in the wine and stock (make sure the carrots aren’t too submerged), then cover the tin tightly with foil. Reduce the oven to 160C/140C fan/gas 3 and cook for 2½ hrs or until the shanks are meltingly tender.
-
step 3
Chop the parsley, lemon zest and the remaining garlic clove and mix to make the gremolata. Cover and chill until ready to serve.
-
step 4
Lift the shanks and carrots from their broth, cover and keep warm. Skim most of the fat from the sauce, then boil the sauce hard for 10 mins in a pan to reduce it by half. Check the seasoning and add the peas and the onion greens for the last few mins.
-
step 5
To serve, return the shanks and carrots to the tin, pour over the sauce, scatter with the gremolata and squeeze over some lemon juice, if you like.
Recipe from Good Food magazine, May 2017
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.5 out of 5.4 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...