Name: Lamb shank braise with parmesan dumplings
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Yield: 6
Ingredients: 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

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.

Serves 6

Prep

15M

Cook

2H 15M

Total

2H 30M

Ingredients

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

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.