Serve over mashed potatoes, pasta, couscous or polenta and
accompany with a steamed green vegetable of your choice.
Braised Lamb Shanks with Mushrooms & Parsnips
You could use Italian or mixed herbs instead of rosemary and thyme.
Cooking time will vary a little depending on the size of the lamb shanks. For a more economic version use lamb shoulder chops – the cooking time will be reduced. Lamb shoulder chops usually take 45-60 minutes to
3 medium (about 200g each) carrots, 1 diced and 2 sliced
1 medium (about 150g) onion, chopped
2 sticks celery, sliced
2 cloves garlic cloves, finely chopped
250g button mushrooms, quartered
½ tsp dried thyme
2 tsp dried rosemary
4 lamb shanks
2 cups chicken or beef stock
2 tbsp tomato paste
2 medium (about 200g each) parsnips, sliced
3 tbsp maize cornflour mixed with a little cold water
salt and freshly ground pepper to taste
½ cup chopped parsley
1 Heat 2 tbsp oil in a heavy-based saucepan or flameproof
casserole dish over a medium high heat and brown lamb shanks on all sides. Remove lamb shanks from pan and set aside.
2 Add diced carrot, onion, celery and garlic and a little more oil, if necessary, to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens and is translucent.
3 Add mushrooms, thyme and rosemary to pan, cover and cook, stirring occasionally, for 8-10 minutes or until mushrooms give up their liquid.
4 Add stock and tomato paste to pan and bring to simmering. Return lamb shanks to pan and bring back to simmering. Cover and simmer for 1½ hours or until lamb is tender and falling off the bone. Add stock or water during cooking time, if necessary – the lamb should be just covered throughout the cooking time.
5 Add parsnips and remaining sliced carrots to pan, bring back to simmering and simmer for 30 minutes longer until parsnips and carrots are just tender.
6 Stir in cornflour mixture, bring back to simmering and
simmer for 2-3 minutes to thicken. Season to taste with salt and freshly ground black pepper. Just prior to serving, stir in parsley.
Happy cooking and eating.
Recipe by Rachel Blackmore
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