Braised lamb shanks with lemon, garlic and parsley
- March 2008
- Serves 4
- Takes about 30 minutes to make and 3 hours in the oven
A slow-cook dish and gastropub favourite, this braised lamb shanks recipe with lemon, garlic and parsley should go straight on to your weekend cook list. We’ve used rosemary, thyme and fennel to give this dish loads of flavour.
You could also try our curried lamb shanks.
- Dairy-free recipes
- 37g (10.4g saturated)
- 4.1g (2g sugar)
Replace the lamb shanks with generous chunks of lamb shoulder; they may require a slightly shorter cooking time but will be just as flavoursome.
Freeze at the end of step 2. Thaw, reheat on the hob thoroughly and complete the recipe.
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