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: 120 ml red wine; zest of 1 lemon; 1 tbsp dried juniper berries; 4 cloves of garlic, crushed and peeled; 10 shallots, peeled and left whole; 6 lamb shanks; 10 plum tomatoes, peeled; 1 sprig of rosemary; 3 tbsp olive oil; sea salt; 40 g flour; 350 ml red wine; freshly ground black pepper; a bunch of flat-leaf parsley, chopped

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

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