Name: Braised lamb shanks with tzatziki and tomato salad
Cook time: 200 min
Total time: 200 min
Yield: 6
Ingredients: 1/3 cup (80ml) light olive oil; 6 french-trimmed lamb shanks (1.2kg); 1 large brown onion (200g), chopped finely; 1 large carrot (180g), chopped coarsely; 1 stick celery (150g), trimmed, chopped finely; 4 clove garlic, chopped finely; 2 cup (500ml) chicken stock; 1 cup (250ml) dry white wine; 2 tablespoon tomato paste; 1/2 cup (100g) pearl barley; 1/2 cup (100g) dried brown lentils; 400 gram (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed; 4 sprigs fresh thyme; 1 cup (250ml) water; 4 medium roma tomatoes (300g), chopped coarsely; 1 tablespoon lemon juice; 2 tablespoon extra virgin olive oil; 1/3 cup finely chopped fresh flat-leaf parsley; pita bread, to serve; Tzatziki; 1 lebanese cucumber (130g), peeled, seeded, grated finely; 1 cup (280g) yoghurt; 1 tablespoon lemon juice; 2 clove garlic, crushed; 2 tablespoon finely chopped fresh mint

Ingredients

1/3 cup (80ml) light olive oil

6 french-trimmed lamb shanks (1.2kg)

1 large brown onion (200g), chopped finely

1 large carrot (180g), chopped coarsely

1 stick celery (150g), trimmed, chopped finely

4 clove garlic, chopped finely

2 cup (500ml) chicken stock

1 cup (250ml) dry white wine

2 tablespoon tomato paste

1/2 cup (100g) pearl barley

1/2 cup (100g) dried brown lentils

400 gram (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed

4 sprigs fresh thyme

1 cup (250ml) water

4 medium roma tomatoes (300g), chopped coarsely

1 tablespoon lemon juice

2 tablespoon extra virgin olive oil

1/3 cup finely chopped fresh flat-leaf parsley

pita bread, to serve

Tzatziki

1 lebanese cucumber (130g), peeled, seeded, grated finely

1 cup (280g) yoghurt

1 tablespoon lemon juice

2 clove garlic, crushed

2 tablespoon finely chopped fresh mint

Method

1.Preheat oven to 120°C/250°F.

2.Heat light olive oil in a 6-litre (24-cup) flameproof baking dish; cook lamb, in batches, until browned all over. Remove from dish.

3.Add onion, carrot and celery to same dish; cook, covered, over low heat, stirring occasionally, until soft. Add garlic, stock, wine, paste, barley, lentils, chickpeas and thyme; bring to the boil. Return lamb to dish, cover; cook, in oven, for 2 hours. Stir in the water; roast, covered, for 1 hour or until lamb is almost falling off the bone. Season to taste.

4.Meanwhile, combine tomato, juice, extra virgin olive oil and half the parsley in a small bowl; season to taste.

5.To make tzatziki, squeeze excess liquid from cucumber; combine cucumber with remaining ingredients in a small bowl. Season to taste.

6.Serve lamb topped with tomato salad and tzatziki; sprinkle with remaining parsley. Serve with warmed or grilled pita bread.

To freeze: complete recipe to the end of step 3. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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