Recipe

Lamb shank braise with parmesan dumplings

This old-fashioned favourite with lamb shanks and cheesy dumplings will warm you up as the weather cools down.

  • 15 mins preparation
  • 2 hrs 15 mins cooking
  • Serves 6
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Ingredients

Lamb shank braise with parmesan dumplings
  • 6 small lamb shanks, excess fat trimmed
  • 2 tablespoon wholemeal self-raising flour
  • 1 tablespoon vegetable or olive oil
  • 1 large brown onion, finely chopped
  • 2 stalks celery, coarsely chopped
  • 300 gram kumara, coarsely chopped
  • 3 cloves garlic, thinly sliced
  • 1 litre (4 cups) chicken stock
  • 3/4 cup frozen broadbeans, thawed, peeled
  • 100 gram green beans, trimmed, cut in half diagonally
  • 1 cup wholemeal self-raising flour, extra
  • 1/2 cup coarsely chopped flat-leaf parsley
  • 1/2 cup freshly grated parmesan
  • 1 tablespoon vegetable or olive oil, extra
  • 1/2 cup water

Method

Lamb shank braise with parmesan dumplings
  • 1
    Coat lamb in flour; dust off excess. Heat the oil in a large deep frypan or saucepan with a lid over medium-high heat. Add lamb; cook for 8-10 minutes or until browned. Transfer to a heatproof plate.
  • 2
    Add onion, celery and kumara to pan; cook and stir for 3-4 minutes. Stir in garlic; cook and stir for 30 seconds or until fragrant. Stir in stock. Return lamb to pan. Bring to the boil. Cover pan with a tight-fitting lid. Reduce heat; simmer, stirring and turning lamb occasionally, for 1 hour 45 minutes or until lamb is tender. Remove from heat. Stir in broadbeans and green beans.
  • 3
    Combine extra flour, parsley and parmesan in a medium bowl. Season. Make a well in centre. Pour in extra oil and the water. With a round-bladed knife, use a cutting motion to mix until a soft dough forms, adding a little extra water if needed. Add heaped dessertspoons of dough to the liquid in pan; don't let dumplings touch. Return pan to high heat; cook, covered, for 8-10 minutes or until dumplings are cooked (add extra water to pan if needed). Serve.

Notes

You can use cannellini beans, chickpeas or bean mix instead of broadbeans.