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- Braised rosemary lamb shanks
Braised rosemary lamb shanks
Serves
4
Prep Time
10
Cook Time
120
Ingredients
2 tbsp Olive \ Vegetable oil
8 Lamb shanks, frenched (approx 250g each shank)
8 (450g) Baby brown onions, peeled
4 Stalks rosemary
4 clovesGarlic, peeled and sliced
250ml \ 1 cup Beef stock
Method
- Pre heat the oven to 150C
- Heat a large heavy based frypan with the oil, sear the shanks until golden brown and drain on absorbent paper. Transfer to a deep roasting dish
- Add the onions to the frypan and cook for a few minutes until also golden
- Add onions, rosemary, garlic and beef stock to the shanks
- Cover with baking paper and foil and cook in the oven for 1 hour before turning the shanks over and recovering
- Continue to cook for a further 1 hour
Tips
- Serve with mash potato, green vegetables