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

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

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.