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Lamb shank navarin

  • 0:15 Prep
  • 3:05 Cook
  • 6 Servings


  • 2 tablespoons plain flour
  • 6 (about 2kg) lamb shanks, French trimmed
  • 2 tablespoons olive oil
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • 80ml (1/3 cup) white wine
  • 500ml (2 cups) Massel chicken style liquid stock
  • 500ml (2 cups) passata (tomato pasta sauce)
  • 3 small sprigs fresh rosemary
  • 2 bay leaves
  • 6 baby Coliban (Chat) potatoes, halved (see note)
  • 1 turnip, peeled, cut into wedges
  • 1 bunch baby (Dutch) carrots, trimmed, peeled
  • 150g (1 cup) frozen peas
  • 1/3 cup chopped fresh continental parsley


  • 1
    Place the flour on a plate. Season with salt and pepper. Toss the lamb shanks in the flour mixture to coat. Shake off excess. Heat half the oil in a large flameproof casserole dish over medium-high heat. Cook half the lamb, turning occasionally, for 7 minutes or until browned. Transfer to a plate. Repeat with the remaining lamb and oil, reheating the pan between batches.
  • 2
    Add the onion and garlic to the dish. Cook, stirring, for 3 minutes or until soft. Add the wine and cook for 1 minute, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Stir in the stock, passata, rosemary and bay leaves. Return the lamb to the dish.
  • 3
    Cover and reduce heat to low. Cook, turning lamb halfway through cooking, for 1 hour 45 minutes. Use a metal spoon to skim fat from surface. Add potato and turnip. Cook for 35 minutes or until lamb is tender. Use a slotted spoon to transfer lamb, potato and turnip to a large plate. Add carrots to the dish. Increase heat to medium. Cook, uncovered, stirring occasionally, for 20 minutes or until carrots are tender and sauce has reduced.
  • 4
    Add the peas to the carrot mixture. Return the lamb, potato and turnip to the dish. Cook, turning the lamb in the sauce occasionally, for 5 minutes or until heated through. Stir in the parsley. Season with salt and pepper.

Source: taste.com.au


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