Slow-braised lamb with fennel, rosemary, garlic and lemon
5 ratingsRate

Slow-braised lamb with fennel, rosemary, garlic and lemon

Melt in your mouth slow-cooked lamb, a hearty winter warmer that's full of protein and flavour.
Reviewed by our expert panel
Serves: 6
Time to make: 4 hrs 20 mins
Hands-on time: 20 mins


Make it gluten free: Check stock is gluten free.

HFG tip

To freeze

At the end of step 3, place the shanks in individual containers and set aside to cool completely. Remove the meat from the bone before you freeze the shanks.
Once cool, cover and freeze. Remove from freezer the night before you wish to serve and allow to thaw in the fridge. Reheat in saucepan over medium heat, or microwave until warmed through.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

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Photographer: Mark O'Meara

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