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