Braised Lamb Shanks, with Bacon, Leek & Peppers

Braised Lamb Shanks, with Bacon, Leek & Peppers

Serves 4

Olive oil
4 Good Grocer lamb shanks (Or substitute Lamb Neck Chops)
NZ sea salt and freshly ground black pepper
200gm Good Grocer Middle bacon, coarsely diced
2 leeks, halved lengthways, cleaned and thickly sliced
2 red peppers, with core and seeds removed, sliced
3 cloves garlic, crushed
2 tbsp thyme leaves
1 cup dry white wine
4 cups liquid chicken stock (preferably homemade)
2 bay leaves
4 tbsp Good Grocer Mint Gremolata, to serve

1. Preheat oven to 160°C. Heat the oil in a large flameproof casserole dish over high heat. Season lamb with salt and pepper and cook, in batches if necessary, for 5 minutes, turning to brown all over. Remove to one side.

2. Add the bacon, leeks and peppers and to the pan and cook, stirring, for 2-3 minutes to lightly brown. Add the garlic and thyme and cook for a minute more. Return the lamb to the pan and pour over the wine. Bring to the boil then cook for 2-3 minutes until wine reduces by half. 

3. Add stock and return to the boil then cover dish and bake for 2 1/2 hours, turning the shanks once or twice, until lamb is tender. Remove the covering and return to the oven uncovered for a further 30 minutes to reduce and concentrate the liquid.

4. Adjust seasoning of sauce with salt and pepper, to taste, and skim any fat from the surface before serving. Serve with Celeriac mash and greens of your choice. Serve Mint Gremolata on the side to spoon over.

 

Alternatively, make this dish (or any leftovers) into a soup by simply removing the meat from the bones and shredding it; then add some more chicken stock to thin down the sauce.