The slow-cooked lamb and potatoes, stewed in the pan juices with thyme and lemon, make for an excellent dish.
Before you start
A large and deep casserole dish with a tight-fitting lid is necessary for this recipe.
- Heat the oil in a large deep casserole dish over high heat. Add the lamb shanks, then brown well turning them until coloured on all sides, about 10 min. About halfway through the browning, sprinkle the lamb with salt and pepper then add the garlic and thyme.
- When the meat is nicely coloured, deglaze with the wine. Add the broth then bring to a boil. Turn the heat down to 'low' and cover. Cook at a slow simmer until the lamb is quite tender, about 1 1/2 h or a little longer.
- Add the potatoes then re-cover. Raise the heat if necessary (the mixture should boil) and continue to cook until the potatoes are just about tender, 30-40min more. If the stew is too thin, raise the heat to 'high' and uncover to boil out some of the liquid.
- When the potatoes are tender, adjust the seasoning. Stir in the lemon juice, garnish with a few thyme leaves, then serve.
This dish may be made ahead up to step 2 included, then covered and refrigerated for up to 1 day.
Nutrition Facts Table
per 1 serving (440g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
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ClaimsThis recipe is :
- Excellent source of :
- Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
- Good source of :
- Copper, Folacin, Pantothenic Acid, Vitamin B1, Vitamin C
- Source of :
- Calcium, Fibre, Selenium, Vitamin D, Vitamin E, Vitamin K
- Low :
- Calories, Saturated Fat, Sodium
- Free :
- Added Sugar, Trans Fat
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