Slow roasted lamb shanks with silverbeet

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How to make Slow roasted lamb shanks with silverbeet

  • Yield : 8
  • Prep Time : 0:15
  • Cook Time : 3:30
  • Total Time : 3:45

Ingredients

  • 8 x 300g Frenched lamb shanks
  • 2 tablespoons olive oil
  • 2 brown onions, sliced
  • 2 heads garlic, halved crossways
  • 15g punnet fresh thyme
  • 10g fresh rosemary
  • 3 cups (750ml) dry white wine
  • 1 lemon, finely zested and juiced
  • 3 bunches silverbeet, leaves coarsely chopped

Method

  • Step 1 Preheat oven to 150C. Rub lamb with the oil. Season with salt and pepper.
  • Step 2 Divide the onions, garlic, thyme and rosemary between two 33cm x 23cm baking dishes. Place 4 lamb shanks in each dish. Pour 1½ cups (375ml) of wine in each dish and cover tightly with foil.
  • Step 3 Roast in the oven for 3 hours or until the lamb is completely tender. Raise the oven temperature to 250°C. Remove the foil and turn the lamb over. Cook the lamb, uncovered, for 20 mins or until heavily caramelised.
  • Step 4 Transfer the lamb to a plate. Cover and set aside. Strain the cooking liquid from the baking dishes into a measuring jug, reserving the onions and garlic. Allow the fat to settle at the top and spoon off as much fat as possible.
  • Step 5 Transfer the cooking liquid to a large, heavy pot. Stir in the lemon zest and juice and bring to a simmer over medium heat. Add the silverbeet and cook, stirring, for 3 mins or until wilted. Season with salt and pepper.
  • Step 6 Transfer the silverbeet to a platter and place the lamb, garlic and onion on top. Spoon some of the pan juice from the silverbeet mixture over the lamb. Serve the remaining pan juice on the side.

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