Braised Lamb Shanks
Braised Lamb Shanks in a rich gravy with green beans is a delicious alternative way to enjoy this favourite meat. The braising process makes the meat tender and succulent.
Serves 4
Per serving: 253 calories, 2.2% fat
Prep time: 10 mins
Cook time: 2 hours
Ingredients
500g lamb shanks, all visible fat removed
1 medium red onion, finely chopped
2 garlic cloves, crushed
4 parsnips, peeled and chopped
300g button mushrooms
1 tbsp tomato purée
500ml vegetable stock
2 tbsp green lentils
1 tbsp chopped mixed herbs
2 tsp gravy powder
200g fine green beans, chopped
2 tbsp chopped fresh parsley
freshly ground black pepper
Method
- Preheat a heavy-bottomed, non-stick pan. Trim any traces of fat from the lamb shanks and season with black pepper.
- Cook the shanks in the hot pan to seal them on all sides, then add the onion, garlic, parsnips and mushrooms and cook quickly over a high heat to soften the onion. Add the tomato purée, vegetable stock, lentils and herbs, stirring well. Dilute the gravy powder with a little cold water and stir into the pan, then cover and simmer for 1½ hours (or place in a preheated oven at 180°C, 350°F, Gas Mark 4 for the same time) to allow the lamb to cook through.
- When the meat is tender, stir in the green beans, topping up with more stock if required, and cook for a further 20 minutes. Just before serving, stir in the fresh parsley. Serve straight away with a selection of fresh vegetables.