Twice-cooked lamb shanks
Slow-cooked until the meat is meltingly tender, then roasted until sticky, these orange-scented lamb shanks come with a rich gravy care of Campbell’s Real Stock. This recipe was developed by Bite for Campbells Real Stock.
- Heat the oven to 180C. Heat 2 Tbsp olive oil in a large frying pan.
- Put the flour into a bag and add some salt and ground black pepper. Add the lamb shanks and shake to coat well.
- Fry the lamb shanks in some olive oil in a hot frying pan until brown all over. (This may need to be done in batches.) Remove shanks and place in a deep oven-proof dish.
- Lower the heat, add a little more oil to the frying pan and fry the onion, carrot and celery until soft.
- Add the garlic, orange peel, thyme, red wine and Campbell’s beef stock. Bring to the boil then pour over the shanks.
- Place the lid on the dish, or cover well with foil, and cook for 2 hours (more if your shanks are large), until meat is coming away from the bones.
- Strain the cooking liquid in to a bowl and leave for the fat to settle to the top. Scoop the fat off and simmer the liquid until you have a thick gravy. You could also thicken it with a little cornflour mixed with water.
- To serve, roast the shanks in a medium oven for 15 minutes until hot. Serve with the gravy and a sprinkling of orange and mint gremolata.
- To make an orange and mint gremolata, mix the finely grated zest of 1 orange with a handful of mint leaves and ½ clove crushed garlic.