Braised Lamb with Turnips, Carrots, Fennel and Tomatoes Recipe

A meaty treat packed with delicious veggies
Yield: 6    Preparation Time:     Cooking Time:
Lamb shanks marinated and slow cooked with red wine and red currant jelly. Served with mixed vegetables.


6 lamb shanks
1 14 oz can beef broth
1 14 oz can chicken broth
1 cup dry red wine
2 tsp red wine vinegar
3 garlic cloves, crushed
2/3 cup red currant jelly
2 tsp herbes de Provence
2 large turnips, peeled
3 large carrots
1 lb plum tomatoes
1 cup chopped leek, white and pale green parts
2 large fennel bulbs
1/3 cup plain flour
1/4 cup butter
1 tbsp tomato puree
1 tbsp lemon zest
1 tbsp orange zest
1 tbsp crushed garlic
1/2 cup fresh parsley, chopped
1 tsp green peppercorns in brine, drained

Recipe Instructions

Prepare and marinate lamb
Mix the beef broth, chicken broth, garlic, red currant jelly, 1/2 cup wine, vinegar and herbes de Provence in a large bowl. Add the lamb shanks and coat well. Cover and leave to marinate over night in the fridge.

Prepare vegetables
Chop the turnips into small chunks. Cut the carrots diagonally into slices and quarter the fennel bulbs. De-seed the tomatoes and cut into four.

Cook the lamb and vegetables
Preheat oven to 325oF. Take the lamb shanks out of the marinade, pat dry and season. Reserve the marinade for later. Heat a large heavy frying pan and  over a high heat, fry the lamb shanks for around 8 minutes making sure all sides are browned. Put in a large baking tray with the chopped vegetables. Pour the marinade into the frying pan and boil for a couple of minutes, scraping all the meat bits into the sauce. Pour over the lamb shanks, cover and bake for around 2 hours. After lamb has been baked, remove from the oven and using a slotted spoon, transfer the lamb and vegetables to a bowl. Cover with foil.

Cook gravy
Spoon the fat off the top of the cooking liquid. In a large saucepan, heat the butter. Add the flour and continue to stir for around 3-4 minutes. Whisk in the cooking liquid, red currant jelly, 1/2 cup wine and the tomato puree. Continue to simmer fro around 10 minutes until sauce has thickened. Add salt and pepper to taste.

Serve the lamb shanks and vegetables with the sauce poured over the top.


Main course