- Yield: 4 Servings
- Total Time: 3 Hours
- 2 tablespoons solid cooking fat
- 1.3–1.8 kg lamb shanks
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 5 cloves garlic, minced
- 3 tablespoons minced fresh rosemary
- 1 tablespoon apple cider vinegar
- 375 ml Bone Broth
- ¼ teaspoon sea salt
- 1 recipe Parsnip Purée
- Fresh flat-leaf parsley, chopped, for garnish
How to Make It
- Preheat the oven to 150°C.
- Heat the cooking fat in a large ovenproof pot with a lid on a medium heat. When the fat has melted and the pan is hot, brown the lamb shanks well on all sides, about 8 minutes. Remove from the pot and set aside.
- Add the onion, carrots, garlic and rosemary; cook for 5 to 7 minutes, stirring, until lightly browned.
- Turn off the heat, add the vinegar, bone broth, salt and return the shanks to the pot. The liquid should come up one-third to one-half the level of the shanks. If it is too low, add a little more water or broth. Cover with a tight-fitting lid and cook in the oven for 2 to 3 hours, until the meat is falling off the bone. Take the lid off the pot for the last 20 minutes of cooking.
- Serve on a bed of puréed parsnips with some of the pan juices drizzled on top. Garnish with the parsley.