Braised Lamb Shanks with Orange Flavoured Gremolata

PREP: 20 mins COOK: 90 mins Add to My Favourites

2 Ratings


Serves 4

  • 4 lamb shanks
  • 2 tbsp olive oil
  • a knob of butter
  • salt and pepper
  • 3 carrots, cleaned and sliced into batons
  • 6 shallots, peeled
  • 2 tbsp plain flour
  • 1 bouquet garni
  • 500 ml stock or water


  • Handful of flat-leaf parsley
  • 1 clove of garlic
  • 1 orange


Step 1

Heat the oil in a large hob-proof casserole dish then add a knob of butter. Add the lamb shanks and brown on all sides.  Season with salt and pepper.

Step 2

Remove the meat and add the carrots and shallots to the casserole dish. Allow to brown for a couple of minutes then sprinkle in the flour. Mix this for 1 minute then return the lamb shanks to the dish along with the bouquet garni and the stock or water. Cover and bring to the boil, then reduce the heat. Leave to simmer on a very low heat for at least 1½ hours, turning the shanks occasionally. The meat should be very tender after this time.

Step 3

To make the gremolata: Finely chop the parsley leaves, crush the garlic clove and grate the orange zest, then mix together.

Step 4

Serve the shanks with vegetables and scatter the gremolata over the top.

Chef's Tip

You can replace the orange zest with lemon zest


How did it taste?