Slow-braised lamb with fennel, rosemary, garlic and lemon
- 2 tablespoons olive oil
- 6 French-cut lamb shanks, fat trimmed
- 2 medium brown onions, diced
- 1 large fennel bulb, trimmed, diced
- 4 celery stalks, diced
- 2 cloves garlic, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 lemon, zest and juice
- ½ cup white wine
- 1 cup reduced-salt chicken stock
- 1.2kg potatoes
- 400g can cannellini beans, drained, rinsed
- 1 large bunch kale, trimmed, chopped
1 In a large non-stick frying pan, heat 2 teaspoons of the oil over medium-high. Place lamb in pan and cook turning, for 2–3 minutes. Transfer to a 4.5-litre (18-cup) slow cooker.
2 In the same pan, heat another 2 teaspoons of the oil over medium. Add onion, fennel and celery and cook, stirring occasionally, for 2–3 minutes. Add garlic, rosemary and lemon zest, and cook, stirring, for 1 minute. Add lemon juice and white wine, and simmer for 2 minutes. Add stock, ½ cup water and potatoes and bring to a boil. Transfer mixture to the slow cooker.
3 Cook, covered, on high for 4 hours (or low for 8 hours), until lamb is very tender and falling off the bone. Add cannellini beans in last 30 minutes of cooking time.
4 When ready to serve, in a large non-stick frying pan heat remaining 2 teaspoons of oil over high. Cook kale, tossing with tongs, for 2–3 minutes, or until wilted. Serve shanks with the wilted kale.
Make it gluten free: Check stock is gluten free.
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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Nutrition Info (per serve)
Total fat 12g
–Saturated fat 3g
Dietary fibre 10g
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