MasterClass - Braised Lamb Shanks
Braised Lamb Shanks with Potatoes, Silverbeet and
Recipe by Ray McVinnie
3 tbsp olive oil
2 onions, chopped
6 cloves garlic, finely chopped
2 tbsp toasted cumin seeds
Large pinch of chilli flakes
Finely chopped peel of 1 preserved lemon
6 lamb shanks
250ml Wither Hills Sauvignon Blanc
500ml Campbells Real Beef Stock
5 medium sized potatoes, peeled and cut into 4 cm chunks
4 large silverbeet leaves, thinly sliced, boiled 4 minutes in plenty of water, cooled under cold water, squeezed dry
Salt and freshly ground black pepper
Steamed Sunrice, to serve
1. Preheat the oven to 180°C.
2. Heat the oil in the bottom of a large ovenproof casserole over medium heat. Add the onions, garlic, cumin, chilli flakes and lemon peel. Fry gently for about 10 minutes until the onion is soft and everything is lightly browned.
3. Turn up the heat, add the lamb shanks and Wither Hills Sauvignon Blanc and let the wine bubble for 30 seconds. Add the Campbells Real Beef Stock and water, mix well, bring to the boil, cover and place in the oven for 2 hours.
4. Remove from the oven, add the potatoes, mix well, cover again and return to the oven for a further hour.
5. Remove from the oven, place over moderate heat and allow to simmer, add the silverbeet, mix well, bring back to the simmer for 4 minutes, taste and season. Remove from the heat and allow to stand for 5 minutes so the lamb can absorb the sauce.
6. To serve, place in a serving dish and serve with steamed Sunrice.
1. Preserved lemons give this dish a lift and zing. They can be added to many other meat based dishes and casseroles to lift an otherwise heavy tasting meal.
2. Toasting the cumin seeds before adding to the dish helps to release the aroma.
3. Slow cooking the shanks, and other tough cuts of meat, allows the tough connective tissue to break down and creates a melt in your mouth dish.