Slow-Braised Lamb with Fennel, Rosemary and Lemon
The meat just fell of the bone and so suculant to eat.
Servings: 6
Ingredients
- 1½ tbsp olive oil
- 6 French-cut lamb shanks fat trimmed
- 2 brown onions diced
- 1 large fennel bulb trimmed, diced
- 4 celery stalks diced
- 2 cloves garlic chopped
- 1 tbsp fresh rosemary chopped
- 1 lemon zest and juice
- ½ cup white wine
- 1 cup reduced-salt chicken stock
- 400 grams can cannellini beans rinsed, drained
- 1 large bunch kale c
Instructions
- Heat 2 tablespoons of olive oil in a large non-stick frying pan over high heat. Cook lamb, turning for 2-3 minutes. Transfer to a 4.5 litre (18-cup) slow cooker.
- Heat another 2 tablespoon oil in the same pan over medium heat. Add the onion, fennel and celery. Cook, stirring occasionally, for 2-3 minutes. Add the garlic, rosemary and lemon zest, and cook, stirring, for 1 minute. Add lemon juice and white wine, and simmer for 2 minutes. Add stock and ½ cup of water, and bring to the boil. Transfer the mixture to the slow cooker.
- Cook, covered, on high for 4 hours (or low for 8 hours), or until the lamb is very tender and falling off the bone. Add the cannellini beans for the last 30 minutes of cooking time.
- When ready to serve, heat the remaining oil in a large non-stick frying pan over high heat. Add kale. Cook, tossing with tongs, for 2-3 minutes, or until kale is wilted. Serve the shanks with the wilted kale.
Notes
To freeze At the end of step 3, place the shanks in individual containers and set aside to cool completely. Once cool, cover and freeze.
Remove shanks from the night before you wish to serve, and allow to thaw in the fridge. Reheat shanks in saucepan over medium heat, or microwave until warmed through.