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Braised Lamb Shank


2 lamb fore shanks
250ml Freshstock lamb stock, defrosted
6 fresh oranges, juice and zest
50ml white wine
6 cloves garlic, crushed
3 brown onions, sliced
1 lemon (zest only)
1 bay leaf
2 sprigs rosemary or thyme
1 bunch continental parsley
Fine sea salt and ground white pepper
Olive oil

Cooking Method

1. Pre-heat oven to 160 °C and season lamb shanks well with salt and pepper.

2. Heat up a pot on medium/ high heat and add oil.

3. Fry the lamb on one side first until it is turning brown. Then turn it around and do the same for the other side. Reduce heat, if necessary. Remove and set aside.

4. In the same pot, add the sliced onions and garlic. Let it sweat for one to two minutes. Then deglaze with white wine and allow it to reduce to half.

5. Now add orange juice and lamb stock and bring to a boil.

6. Add lamb shanks, cover with baking paper then transfer to oven for 1 hour 45 minutes to 2 hours.

7. After which, turn off the oven and let lamb shanks cool in the oven. Then re-heat slowly.

8. Sprinkle with lemon and orange zest as well as chopped parsley.

9. Serve with any potatoes or a plain butter pasta.


Recipe written by Patrick Heuberger, Huber's Butchery. Copyrights (C) Huber's Butchery

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