Make it Scotch

Braised Scotch Lamb Shanks with Lemon and Garlic

  • Prep 10 mins
  • Cook 1 hour 45 minutes - 2 hours
  • Serves 4

Ingredients

Cooking Method

  • 1
    Preheat oven to 180°C.
  • 2
    Heat the olive oil in a flameproof casserole and brown the shanks all over. Set aside. Add the carrot and celery to the oil, cook for 5 minutes or until softened but not coloured.
  • 3
    Add the thyme, garlic, lemon zest and puree and cook for a further 2 minutes. Pour in the tomatoes and stock (or wine), bring to the boil and simmer for 5 minutes.
  • 4
    Return the shanks to the simmering braising liquid. Cover and cook in the oven for 1½ -2 hours or until the meat is tender and coming away from the bone.
  • 5
    Transfer the shanks to a warm dish and place the casserole dish on the hob and boil to reduce slightly, checking the consistency and seasoning. Add the balsamic vinegar to bring out the flavours.
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