成分

2 tbsp olive oil
4 x 400g lamb shanks
1 small onion, chopped
1 small fennel bulb, chopped
3 fresh bay leaves, torn
2 fresh rosemary sprigs
5 garlic cloves, 4 chopped, 1 whole
8 fresh thyme sprigs
700ml lamb, chicken or beef stock
150ml white wine
Finely grated zest of 1 lemon
2 tbsp finely chopped fresh parsley
2 tbsp extra-virgin olive oil

烹飪指示

1. Preheat the oven to 140°C/fan120°C/gas 1. Heat the olive oil in a large, wide pan with a lid over a medium heat. Season the shanks and brown all over in the pan for 8-10 minutes. Remove to a plate. Add the onion and fennel to the pan and cook for 8 minutes, stirring, until turning golden. Add the bay leaves, rosemary, chopped garlic, half the thyme and return the shanks to the pan.
2. Pour in the stock and wine and heat until just bubbling. Cover with a tight-fitting lid and bake for 2?-3 hours, until the meat is achingly tender.
3. Meanwhile, crush the remaining garlic with a pinch of salt and finely chop the remaining thyme. Put in a bowl with the lemon zest, parsley and extra-virgin olive oil and mix together well. Season with black pepper only.
4. Transfer the shanks to a dish and cover loosely with foil. Skim off and discard the fat from the surface of the sauce, then bring to the boil and simmer for a few minutes. Mix 2 tablespoons sauce into the lemon, garlic and parsley mixture.
5. Divide the lamb shanks between plates, strain over the sauce and spoon over the gremolata. Serve with mashed potato.