Tipped or Frenched lamb shanks are prepared by detaching the meat from the top of the bone and pushing it down removing the skin and gristle.
25 minutes preparation + 2-2½ hours cooking
16 serves of vegies in this recipe
2 teaspoons olive oil
4 lamb shanks, tipped
Freshly ground or cracked black pepper, to taste
2 tablespoons plain flour
2 cloves garlic, crushed
1 large onion, sliced
2 turnips, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
2 sticks celery, sliced
150g mushrooms, sliced
400g can whole tomatoes
1 2/3 cup (400mL) water
½ cup red wine (optional)
A few fresh herbs (parsley, thyme, marjoram, oregano) or ½ teaspoon dried Italian herbs
Preheat oven to 160°C. Heat oil in a frypan. Toss lamb with flour and pepper in a plastic bag. Remove lamb, pan-fry until brown on all sides and place in a large casserole dish. Add all vegetables except tomatoes to the pan and cook for 5 minutes, turning constantly until they begin to colour slightly. Tip in remaining seasoned flour from the plastic bag. Add tomatoes and water and stir into vegetables. Add red wine and herbs. Bring to the boil and pour over lamb. Cover closely with a lid and bake in oven for 2–2 ½ hours until meat is falling off the bones.
500g cubed chuck or blade steak may be used instead of lamb shanks.
Serve with steamed, whole or mashed potatoes, broccoli florets and halved Brussels sprouts.
Recipe © State of Western Australia, 2012.
Serves in this recipe: 4
Serve size: 520 g