1. Preheat oven to 160°C. 2. On the stove heat the oil in a large casserole dish (that is ovenproof). 3. Season the lamb shanks with the sea salt and freshly ground pepper. 4. Add 3 shanks to the casserole dish and cook over moderate heat until browned all over (about 8 minutes), rest to one side. 5. Add the remaining 3 shanks and the rosemary to the casserole dish and cook until browned and then add the minced garlic and cook for another minute. 6. Remove from the heat and return the first 3 shanks to the casserole dish or pot. 7. Remove the pulp from the lemon and cut the lemon rind into 8 pieces and add the the lamb along with the verjuice, stock, garlic cloves, bay leaves, cracked peppercorns and salt. 8. Bring to the boil and cover tightly and braise in the oven for 3 hours or until the meat is tender, turn the shanks occasionally. 9. Transfer the lamb to a platter and cover to keep warm. 10. Discard the rosemary stems and bay leaves and skim as much fat as possible from the sauce in the casserole dish. 11. Return the shanks to the sauce and cook over moderate heat until warm. 12. Spoon into bowls and serve. 13. I would serve with mashed potato and steamed vegetable. ---------------------------------------------------------------------------
Nutrition
Ingredients
