Braised Lamb Shanks with Potatoes, Silverbeet and Preserved Lemon
- 3 tablespoons olive oil
- 2 onions, chopped
- 6 cloves garlic, finely chopped
- 2 tablespoons toasted cumin seeds
- large pinch of chilli flakes
- finely chopped peel of 1 preserved lemon
- 6 lamb shanks
- 250ml white wine
- 500ml beef stock
- 750ml water
- 5 medium sized potatoes, peeled and cut into 4 cm chunks
- 4 large silverbeet leaves, thinly sliced, boiled 4 minutes in plenty of water, cooled under cold water, squeezed dry
- salt and freshly ground black pepper
Preheat the oven to 180°C.
Heat the oil in the bottom of a large ovenproof casserole over medium heat.
Add the onions, garlic, cumin, chilli flakes and lemon peel.
Fry gently for about 10 minutes until the onion is soft and everything lightly browned.
Turn up the heat, add the lamb shanks and wine and let the wine bubble for 30 seconds.
Add the beef stock and water, mix well, bring to the boil, cover and place in the oven for 2 hours.
Remove from the oven, add the potatoes, mix well, cover again and return to the oven for a further hour.
Remove from the oven, place over moderate heat and allow to simmer, add the silverbeet, mix well, bring back to the simmer for 4 minutes, taste and season. Remove from the heat and allow to stand for 5 minutes so the lamb can absorb the sauce.
Serve with steamed rice.
Suggested wines to complement this recipe
Wyndham Estate Bin 555 2007
Tinpot Hut 2007