"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, September 5, 2010

Slow-cooked lemon and thyme lamb shanks

Slow-cook these delicious lemon and herb shanks for a warming Sunday lunch. If you have any leftover meat, turn it into a speedy second dish in the shake of a lamb's tail!

Ingredients (serves 4)
750g desiree potatoes, peeled, cut into 5cm pieces
40g butter, chopped
1/2 cup milk
1/2 cup grated parmesan cheese
2 tablespoons finely chopped chives
lemon wedges, to serve
Basic lamb shank braise
8 large french-trimmed lamb shanks (see note)
1 cup chicken stock
1 lemon, rind finely grated, juiced
6 sprigs thyme
Make basic lamb shank braise: Preheat oven to 180°C. Place lamb shanks in a large roasting pan. Season with salt and pepper.Combine stock, lemon rind, 2 tablespoons lemon juice and thyme in a jug. Pour over shanks. Cover pan tightly with foil. Roast shanks for 1 1/2 hours. Remove foil and roast, uncovered, for a further 30 minutes or until browned and tender.
Meanwhile, place potatoes in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium. Simmer, partially covered, for 20 minutes or until tender.
Drain and return potatoes to saucepan. Add butter and milk. Mash until smooth. Add parmesan and chives. Season with salt and pepper. Stir until well combined.
Spoon mash into shallow bowls. Top each with 1 lamb shank. Spoon over sauce from roasting pan. Serve with lemon wedges.
Note: You can buy lamb shanks 'French-trimmed' or untrimmed. French trimmed is when all meat and fat is removed from one end of a bone, making it easier to pick up and more appealing for presentation.
Tip: Alternatively, wrap lamb shanks in baking paper, then foil. Store in an airtight container in the fridge for up to 3 days.
Leftovers: Set aside remaining 4 lamb shanks for use in one of the related recipes. When reserved shanks are cool, remove meat from bone and store in an airtight container. You should have about 420g or 3 cups meat. Refrigerate for 3 days or freeze for up to 1 month.
Make the most of seasonal ingredients this winter with pumpkin recipes, potato recipes, apple recipes and pear recipes from

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