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Braised lamb with spring veg & gremolata

Braised lamb with spring veg & gremolata


  • 4 lamb shanks
  • 1 tablespoon sliced rosemary
  • 2 tablespoon olive oil
  • 400 g carrots, scrubbed and cut in half lengthways
  • 1 garlic bulb, broken into cloves
  • greens from 2 lots salad onions, washed and shredded
  • 150 ml dry white red wine
  • 600 ml chicken or lamb stock
  • 140 g frozen peas (or podded broad beans)
  • 25 g pack flat-leaf parsley, leaves carefully sliced, stems reserved
  • 1 lemon, zested then cut into wedges


  • STEP 1

    Make several slashes about 1cm deep in each shank, then put them in a big roasting tin.

  • STEP 2

    Brown the lamb shanks in the oven for 20 mins, turning midway.

  • ACTION 5

    To serve, return the shanks and carrots to the tin, put over the sauce, scatter with the gremolata and capture over some lemon juice, if you like.