Gremolata on lamb shanks
The ultimate comfort dish, also try with lamb drums.
4 lamb shanks or drums
2 Tbsp flour
2 Tbsp canola oil
1-2 cloves garlic, crushed
2 onions, chopped
3 stalks celery, chopped
150 ml vegetable stock
freshly ground black pepper, to taste
1 cup chopped Asian greens stalks
1 cup chopped Asian greens leaves
finely grated rind of 1-2 lemons
1-2 cloves garlic, peeled and finely chopped
½ bunch parsley, finely chopped
Dust lamb shanks with flour.
Heat oil in a large heavy-based saucepan. Add shanks and brown on all sides. Remove from pan and set aside.
Add more oil to pan if needed. Heat oil and add garlic, onions and celery and cook for 5 minutes until soft, but not browned. Add stock, salt and pepper.
Return lamb to the saucepan, cover with a lid and simmer gently for about 1½ hours until lamb is tender. Add a little more stock from time to time if needed.
Add the Asian greens stalks, heat to steaming hot and cook for a further 5-10 minutes. Stir through Asian greens leaves.
Serve lamb topped with gremolata with mashed kūmara and green beans on the side.
To make gremolata: Place lemon rind, garlic and parsley into a bowl and stir well.
Alternatively: Bake in preheated oven at 180°C in ovenproof dish for 1½ hours.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||2.3g|