- Serves: 6-8
- Cook Time: 2 hours 30 minutes
- Prep Time: 45 minutes
- Effort: hard
- 8-10 bone-in lamb shanks
- 100 g star anise, round to a powder
- 2 tbsp olive oil
- 2 tbsp butter
- 200 g carrots, grated
- 200 g celery, grated
- 200 g leeks, finely chopped
- 200 g onions, grated
- 12-16 grated kumquats, plus 10 whole kumquats
- 1 tbsp sugar
- 4 tbsp garlic, finely chopped
- 3 fresh bay leaves
- 1 tbsp black peppercorns
- 250 ml robust dry white wine, such as Phillipe de Rothschild Chardonnay
- 2 litres veal stock
- salt, nd freshly ground black pepper
- thyme-flavoured risotto, to serve
Tips and Suggestions
Use a cheese grater to grate the vegetables.
Use a coffee grinder to grind the star anise to a powder.
1. Preheat the oven to 190°C/gas 5.
2. Season the lamb shanks with the star anise powder, salt and freshly ground black pepper.
3. Place a large sturdy roasting pan over medium-high heat. Add the olive oil and butter. When sizzling, add the lamb shanks and sear on each side.
4. Add the grated vegetables and kumquats, the garlic, bay leaves, whole black peppercorns, white wine and veal stock. Stir and bring to the boil, then transfer to the oven.
5. Braise the shanks for approximately 1 hour.
6. Meanwhile, put the whole kumquats in a small saucepan with the sugar and enough water to just cover. Simmer for about 5 minutes until tender, then drain.
7. After the lamb has been cooking for 1 hour, add the kumquats to the pan. Braise for another hour or more, until the meat is easily removed from the bone.
8. Serve the shanks with the vegetables and kumquats on a rich creamy thyme-perfumed risotto. Drizzle a generous amount of the braising juice around the plate.
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