Braised Lamb Shanks

Braised Lamb Shanks

Method
Serves 4

 

Lamb Shanks

Pre-heat oven to 160°C.

Season the shanks with salt and pepper. Add a few dashes of oil to a heavy-based pan and heat to medium high. Seal until brown.

Transfer to a deep oven tray and cover with beef stock, red wine, rosemary and garlic.

Braise for 2 hours until tender. Remove the shanks from the stock and cool on wire rack.

Turn up oven to 220°C and prepare the pastry filling.

 

Filling

Cover the bottom of a pan with vegetable oil and heat over a low heat. Add the onions, a pinch of salt and cook slowly, stirring occasionally. When onions are soft and golden, add sugar and cook over low heat until sticky and caramelised. Set aside to cool.

In a food processor, blend caramelised onion, tomatoes, chilli and garlic to a paste.

Cut puff pastry sheets into 25 x 15cm rectangles and lay on bench. Coat shanks liberally with the paste and lay on pastry with the bone overhanging the edge of the sheet.

Shave feta over the top of shank and enclose in the puff pastry. Pinch the edges together to seal and glaze with beaten egg.

Bake for 15-20 minutes or until golden brown.

 

To Serve

Enjoy lamb shanks warm with a fresh garden salad and homemade tomato relish.

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