Name: Braised Lamb Shanks
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: Serves 6
Cuisine: French
Ingredients: a bunch of flat-leaf parsley, chopped; freshly ground black pepper; 350 ml red wine; 40 g flour; sea salt; 3 tbsp olive oil; 1 sprig of rosemary; 10 plum tomatoes, peeled; 6 lamb shanks; 10 shallots, peeled and left whole; 4 cloves of garlic, crushed and peeled; 1 tbsp dried juniper berries; zest of 1 lemon; 120 ml red wine

Preparation info

Serves
6

Difficulty
Medium
Ready in
2 hr 30

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

The dish has to be cooked slowly and gently for maximum flavour and tenderness. Serve with mashed potato.

Ingredients

For the marinade

4 cloves of garlic, crushed and peeled
1 tbsp dried juniper berries
zest of

Europe
France
Main course
Mediterranean
Gluten-free

Method

Prepare the marinade: put the garlic, juniper berries, lemon zest, shallots, rosemary and red wine in a large, shallow dish. Add seasoning, then put in the lamb shanks and turn them to coat them well. Leave to marinate overnight.

The next day, heat the oven to 180°C/gas 4. Lightly

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Ingredients

For the marinade

Method

Part of