Stew of Lamb Shanks

Name: Stew of Lamb Shanks
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: ½ leek, cut into chunks; 4 garlic cloves, crushed; 250 ml/8 fl oz orange juice; 1 large carrot, cut into chunks; ½ bottle hearty red wine; 8 pieces of orange peel, without pith (peeled using a potato peeler); 250 ml/8 fl oz lamb or chicken stock; 1 fennel bulb, cut into chunks; 8 tablespoons inexpensive olive oil; 4 lamb shanks (from leg, not shoulder); 4 celery sticks, cut into chunks; 4 bay leaves; 1 sprig of sage; 1 sprig of rosemary; salt and freshly ground black pepper; 1 sprig of thyme; 20 green olives; 1 onion, cut into chunks

with Green Olives and Orange Peel

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

8 tablespoons inexpensive olive oil
4 lamb shanks (from leg, not shoulder)
1 large

Europe
United Kingdom
Dinner
England
Gluten-free

Method

Heat the olive oil in a large, heavy-based pot and fry the shanks until brown on all sides. Remove to a plate and add the vegetables to the pan, stirring over high heat until golden. Add the garlic, wine, orange juice, stock, herbs and shanks and bring to the boil. Season with salt and freshly ground black pepper, cover, leave to simmer on very gentle heat for 50–60 minutes, or until tender.